2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
1½ teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
¼ teaspoon pepper
6 cups dry whole-grain bread cubes
3 cups coarsely shredded carrots (6 medium)
1 cup to 1¼ cups reduced-sodium chicken broth
Preheat oven to 325°F. Heat oil in a large skillet over medium heat. Add mushrooms. Cook for 5 to 8 minutes or just until tender, stirring occasionally. Add green onions for the last 1 minute of cooking. Remove from heat. Stir in soy sauce, oregano, rosemary and pepper.
In a very large bowl, combine mushroom mixture, bread cubes and carrots. Drizzle with enough of the broth to moisten.
Place stuffing in an ungreased 2- to 2- ½-quart au gratin or baking dish. Bake, covered, for 45 to 55 minutes or until heated through. (Or to use to stuff a 10- to 12-pound turkey, prepare as above, except use ¾ to 1 cup broth instead of 1 to 1¼ cups broth. Spoon lightly into turkey neck and body cavities; do not pack. Internal temperature of stuffing should register 165°F on an instant-read thermometer.)
Tips: To Make Ahead: Prepare as directed through step 2. Place in a 2- to 2- ½-quart au gratin or baking dish. Cover and chill up to 24 hours. Preheat oven to 325°F. Bake casserole, covered, for 60 to 70 minutes or until heated through. (For safety reasons, do not make ahead if planning to use for stuffing a turkey.)
To dry whole-grain bread: Cut enough slices of whole-grain bread into ½-inch cubes to equal 8 cups (10 to 12 slices). Spread out in a shallow baking pan. Bake, uncovered, at 300 °F for about 15 minutes or until dry and crisp, stirring twice. Cool. You should have about 6 cups dried bread cubes.