Wild Mushroom & Sage Stuffing

Wild Mushroom & Sage Stuffing

Cinnamon Pear Infused Aged Balsamic Vinegar

1/2 cup Wild Mushroom & Sage Olive Oil
1 cup finely chopped celery
1/2 cup chopped onion
1 cup chopped mushrooms
1 tsp chopped fresh thyme
2 tsp chopped fresh sage
1 tsp chopped fresh rosemary
8 cups dry bread crumbs
1 1/4 cups chicken broth or giblets cooking broth
Salt & Pepper to taste

1. Preheat oven to 325ºF degrees.
2. Heat olive oil in a large skillet over medium heat.  Add the vegetables and saute until tender (but not browned).
3. Remove from heat and stir in the herbs and bread crumbs.  Add the broth and toss until moistened.
4. Pour into a 3 quart shallow baking dish.
5. Bake, covered, for about 40 minutes.  (For added flavor, once finished, drizzle a little Cinnamon Pear Balsamic Vinegar on top.)