This is the best stuffing ever!
Stale bread (Artisan Bread) approximately 1 and 1/2 medium loaves
3-4 large onions
5-7 stalks celery
1 tsp. poultry seasoning
1 pound mushrooms
1 1/2 sticks butter
1/2 tsp salt
1/2 tsp pepper
2 cups chicken broth
1/4-1/2 cup cooking sherry
3/4 cup almond slices, reserve 1/4 cup for topping
French bread (I use the Artisan Bread recipe) cut into 1/2″ cubes. Spread out on large cookie sheet (cookie sheet should be covered completely with cubes) and set out overnight to get bread a bit stale. Place in very large bowl in the morning.
In large skillet melt 1 1/2 sticks of butter, add 3-4 large chopped onions and 5-7 stalks of chopped celery. Saute until onions and celery are tender and slightly golden brown. Add 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. poultry seasoning and 1/2 cup almonds and mix. Add 1/2 cup cooking sherry and turn burner on medium-high to render down sherry. Remove from heat.
In another skillet saute 1 pound sliced mushrooms (I use shiitakes) until golden brown and tender. Do not over cook as it will make mushrooms tough.
Sprinkle 2 cups chicken broth over the cubes of bread (not soaking but damp), gently mix in the onion mixture and mushrooms. Using bread pans scoop mixture into several pans (I make 3 pans) leaving an inch of top space. Sprinkle top with 1/4 cup almond slices. Bake at 350 degrees for 45-60 minutes or until top is crispy and a bit darker than golden brown.