Preheat oven to 325 degrees Fahrenheit. 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.Advertisement
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 2-1/2-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 3/4 to 1 cup broth instead of 1 to 1 1/4 cups broth. Spoon lightly into turkey neck and body cavities; do not pack. Internal temperature of stuffing should register 165 degrees Fahrenheit on an instant-read thermometer.)
Tips: To Make Ahead: Prepare as directed through step 2. Place in a 2- to 2-1/2-quart au gratin or baking dish. Cover and chill up to 24 hours. Preheat oven to 325 degrees Fahrenheit. 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 1/2-inch cubes to equal 8 cups (10 to 12 slices). Spread out in a shallow baking pan. Bake, uncovered, at 300 degrees Fahrenheit for about 15 minutes or until dry and crisp, stirring twice. Cool. You should have about 6 cups dried bread cubes.