Toast and break-up bread in a large bowl. Sprinkle on sage, and salt and pepper to taste. Pour beaten egg over top and toss lightly. Set aside.
In a medium saute pan, melt the stick of butter, add the diced celery, onion, and mushrooms. Saute until onion and celery are clear. Add the mustard and stir in.
Pour onion, celery mix over the bread mix and toss to combine. Pour in stock and stir. Stuffing should look wet when pressed down with a spoon, but there should not be any liquid standing.
Place Stuffing into a LARGE pan and bake at 350 degrees for at least 1 hour. Test center at 1 hour, if not heated through, leave in for 15 minute intervals, checking each time.
The full recipe will need a Very Large pan to cook in. The halved recipe will fit into a large oval 3-4 inch deep baking pan.
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 35|
|Calories from Fat: 63 (69%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 188.2mg||58 %|
|Sodium 115mg||4 %|
|Potassium 113.9mg||3 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.9g|
|Protein 5.9g||8 %|
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Calories per serving: 91
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