Mushroom & Vegetable Stuffing (Vegetarian)

By pattie_d

Ingredients

• 1/2 Loaf Multigrain Bread (torn into bite-sized pieces)
• 3/4 cup Walnuts (coarsely chopped)
• 1 Shallot (finely chopped)
• 1 Celery Stalk (thinly chopped)
• 1/2 pound Shitake Mushrooms (chopped and stems removed)
• 1 Bunch Kale (cut into ribbons and stems removed)
• 1 Granny Smith Apple (cored and diced)
• 1/3 cup Parsley Leaves (minced)
• 1 tablespoon Fresh Thyme Leaves (minced)
• 1 tablespoon Fresh Sage Leaves (minced)
• 1 Clove Garlic (minced)
• 1 tablespoon Extra Virgin Olive Oil
• Salt and Pepper
• Vegetable Broth (approximately 2 cups)

Details

Servings 6
Adapted from beta.abc.go.com

Preparation

Step 1

Heat extra virgin olive oil in a nonstick skillet over medium heat. Add shallot, celery, mushrooms, and kale. Cook for 5 minutes, stirring occassionally, and add the apple once the shallot has softened. Once the apple has softened, about 5 minutes, add the garlic, thyme, parsley, and sage. Cook for about a minute, until fragrant, then remove from heat, and mix in walnuts and bread.

Add vegetable broth until moist but not soggy (approximately 2 cups). Cover with foil and bake at 400F for 25 minutes, remove foil, and bake an additional 10 minutes, and serve. Season with salt and pepper to taste.