About this recipe:Portobello, shiitake and crimini mushrooms give this stuffing extra flavour, but feel free to use any combination or variety of mushrooms. Its great for chicken and turkey but you could also use it to stuff vegetables or tofu and substitute the chicken stock with vegetable stock to make it vegetarian.
Preheat oven to 180°C.
In a frying pan, cook and stir celery, onion, mushrooms and garlic for 3 minutes. Stir in 1/3 of the stock and cook until vegetables are tender. Combine mushroom mixture with stuffing mix, and toss to coat.
In a 2 litre saucepan, heat the remaining chicken stock until hot. Pour stock over mixture. Stir well. You can now either use the mixture to stuff your bird or vegetable, or bake it as a separate dish for 30 minutes.