The stuffing is my favourite part of the holiday meal. If you are a fan of mushrooms, you are going to love this stuffing. I used mushroom seasoning which can be found at your local Asian Grocery Store, but you could substitute a small amount of salt or vegetable stock powder. Here is a link to the mushroom seasoning that I use: https://www.amazon.com/PoLoKu-Trading-Mushroom-Seasoning-17-11oz/dp/B006NJJBWU/ref=pd_lpo_325_tr_img_3?ie=UTF8&psc=1&refRID=PXN8H1MVZ0AHCMJB672V
1 cup onion, diced
2 stalks celery, diced
8 cups mushrooms, diced
3 Tblsp mushroom seasoning
8 cups stale bread, cubed
1/4 tsp black pepper
1 tsp poultry seasong
2 cups cooked rice, I used a brown basmati and wild rice blend
2 cups canned tomatoes, diced
1/2 cup raisins
1/2 tsp garlic powder
2 flax eggs ( 2 Tblsp flax mixed with 6 Tblsp water and allowed to sit for 15 minutes)
Saute the onion and celery in as little water as possible.
Add in the mushrooms. Saute until the mushrooms are cooked. The liquid should have evaporated.
Add the bread cubes to a large mixing bowl. Add in the black pepper, tomatoes, mushroom seasoning, poultry seasoning, flax egg, garlic powder and the cooked vegetables. Mix well.
Mix in the raisins.
Transfer to a casserole dish. Cover and bake for approximately 1 hour.