Recipe: Stuffing Casserole (food processor, freeze ahead)

STUFFING CASSEROLE

3 tablespoons oil (or butter)
2 medium onions, halved
1 green bell pepper, cut In 1-inch chunks
2 stalks celery, cut in 1-inch chunks
1 cup fresh mushrooms
3 eggs
5 cups soft bread crumbs (see instructions below*)
1 cup chicken broth
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
Dash of ground black pepper

Heat oil in a large skillet.

Meanwhile, process onions on Steel Knife with 3 or 4 quick on/off turns, until coarsely chopped. Add to skillet. Repeat with green pepper, then celery, then mushrooms, adding each in turn to the skillet. Brown vegetables quickly on medium-high heat. Remove from heat and cool slightly.

Process eggs for 2 or 3 seconds. Add with bread crumbs and remaining ingredients to skillet and mix well. Place in a greased 11x7-inch Pyrex baking dish.

Bake at 350 degrees F for 40 to 45 minutes, until golden brown.

May be cooled and frozen.

*Steel Knife: Use leftover crusts of bread, or any stale bread or rolls you have in your bread box. (I keep a plastic bag in the freezer and throw in any leftovers or stale ends.) Tear into 2-inch chunks and drop bread through the feed tube while the machine is running. Process until fine crumbs are formed. Measure 5 cups crumbs, loosely packed.

VARIATION:
To use as a stuffing for turkey or veal brisket, omit baking powder. Add 1/2 teaspoon each of sage and thyme, if desired. Stuff loosely. Add ten minutes per pound to the cooking time of poultry or roast.

Makes 6 to 8 servings
Source: Pleasures of your Food Processor by Norene Gilletz