Stuffing with fennel, celery and mushrooms

This is an easy stuffing recipe that can make use of the bread that’s going stale. You can have this with chicken, have it with turkey, have it by itself, make it vegetarian, whatever. It’s comfort food all around.
 
Ingredients:
1/2 large onion, diced
1/4 Fennel bulb, diced
1 large or 2 small sticks of celery, diced
3 Mushrooms, chopped
1 Tbsp Olive oil
1/2 loaf of bread. (I used my olive rye bread that was going a little hard)
1 cup Chicken stock or Vegetable stock
Small hand full fresh parsley, chopped.
1/2 tsp each, oregano, thyme, sage or whatever herb you feel like.
Salt and pepper

1. Dice Onions

2. Dice Celery and Fennel

3. Heat olive oil in a pot and add it all and sauté

4. Chop the mushrooms. (Slice it, then chop it). Add to pot.

5. Add Chicken stock or vegetable stock.

6. Cut bread into 1/2” cubes. These loafs are pretty small. Add to pot and stir on low heat.

7. Roughly chop the parsley and add it to the pot. Add herbs, salt and pepper and mix.

8. Put stuffing mixture in an oven safe glass dish and put it in the oven at 350 degrees F. The top should brown slightly but still stay moist. Serve with chicken, eat it by itself, or whatever way you please.

Variations:
Sometimes during thanksgiving, I make this with chopped up apples, add 1/2 cup dried raisins, sometimes sausage, you can add liver if that’s your thing. Play around with it.