Mushroom and sage stuffing

1 cup chicken broth
6 cups cubed bread, toasted (French or Italian bread works well)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon orange peel, grated
2 teaspoons sage, freshly minced
2 cups Shiitake mushroom caps, sliced
1/4 cup butter
1/4 cup celery, chopped

Preheat over to 325 degrees. Grease a 2-quart shallow casserole dish and set aside.

In a large saucepan melt butter over medium heat. Next add the celery, onion and mushrooms. Stir for 5 minutes or until the vegetables are tender.

Add sage, salt, pepper and orange peel. Stir until well blended. Next ad the cubed bread pieces and gradually add the broth and stir constantly until the bread has absorbed the liquid.

Place into casserole and bake for 30 minutes or until the stuffing is lightly browned.

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