Pug Hollow Cooks a Howliday Feast - Mushroom Stuffing

Stuffing is one of those things that people either like or they don't.  This mushroom stuffing is good with any sort of meat, whether it's ham, pork loin, or turkey.

1 loaf country-style French bread with crust, dried and cut into 1-inch cubes (bake the cubes on a flat baking sheet for around 15 minutes at 375 degrees to dry)
6 tbsp butter
1 pound mushrooms chopped
1 medium onion, finely chopped
2 stalks celery chopped

2 tsp poultry seasoning
3 large garlic clove, minced
1 tsp salt
1 tbsp parsley
1 tsp ground black pepper
3 large eggs- beaten (egg substitute can be used)
1 ¼ - 2 cups chicken or vegetable stock

Heat oven to 375 degrees.
Melt the butter in a medium sauce pan, add the mushrooms and onion and saute until golden, add the celery and seasonings, and saute for another 3 minutes.
Mix the bread crumbs, vegetables and eggs, mix well.
Add broth until the mixture no longer looks dry (start with around 3/4 cup and add at 1/4 cup increments).
Grease a 9x12 casserole dish or cake pan. Pour bread and vegetable mixture into the baking dish. Cover with greased foil and bake for 30 minutes. Remove foil and bake until golden on top.