vegetarian stuffing

By Jody

Ingredients

• 1 cup chopped onions
• 1/2 cup pureed onions
• 2 cups chopped celery
• 1 cup pureed celery
• 1 cup chopped or grated carrots
• 1 lb fresh mushrooms or 8 oz canned mushrooms, sliced
• 2 Tbsp dried parsley
• 1 tsp poultry seasonings (I believe this is vegan), more to taste
• ground black pepper to taste
• ground sage to taste
• 1 large bag of Pepperidge Farms whole wheat/white bread mix stuffing
• cubes (the stuff without any seassonings)
• vegetable broth to add moisture, if needed (about 1 to 2 cups)

Details

Adapted from fatfree.com

Preparation

Step 1

Heat onions, celery, carrots, shrooms and spices/herbs in a large pot
until it all boils. Simmer for about 5 - 10 minutes or until the chopped
onions are translucent. Cool for 10 minutes, then add the stuffing mix.
Mix well, adding vegetable broth if necessary for moisture. Place in a
big covered baking dish and cook in a pre-heated 350 oven for 30 minutes.
Taking the cover off during the last 10 to 15 minutes should get you
a crusty top for the stuffing.

Variations: you can probably add some of that vegetarian Italian sausage
that comes in links (I have some but haven't tried it yet), browned first,
to the mix for a more traditional taste. And chopped apples, chopped
spinach or any other vegetable you like can probably be added. Even my
father-in-law, diehard New Englander and meat-and-potatoes man, liked
this.