No Bake Dressing

Directions

1. 1
   Bake cubes in 325° oven until dry and golden brown, stirring occasionally.
2. 2
   Melt butter in 4-quart Dutch oven or 4-quart saucepan with medium heat.
3. 3
   Add celery and onion and saute 10 minutes or until tender.
4. 4
   Do not brown.
5. 5
   Add parsley and cook 2 minutes (drain canned mushrooms).
6. 6
   Saute fresh mushrooms (reserve juice from can, enough water to make 2/3 cup).
7. 7
   Stir mushrooms, liquid chicken broth, sage and pepper into vegetables in pot.
8. 8
   Cook over high heat until it reaches boil.
9. 9
   Reduce heat and simmer 5 minutes.
10. 10
    Remove from heat and stir in bread cubes (and nuts, if used).
11. 11
    Cover and let set 10 minutes.
12. 12
    Stir to fluff and serve.