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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup onions, chopped
1/2 cup onions, pureéd
2 cups celery, chopped
1 cup celery, pureéd
1 cup carrots, chopped or grated
1 lb. mushrooms, sliced
2 tbsp. dried parsely
1 tsp. Old Bay seasoning
Black pepper, to taste
Ground sage, to taste
1 lg. bag Pepperidge Farms whole wheat bread stuffing cubes (without seasoning)
1 to 2 cup Vegetable broth, as needed to add moisture
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Directions:
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Heat onions, celery, shrooms and spices in a large pot until it all boils. Simmer about 5-10 minutes or until the chopped onions are translucent. Cool for 10 minutes. Add stuffing mix. Mix well, adding broth if necessary for moisture. Place in a big covered baking dish and cook in a preheated 350°F oven for 30 minutes. Take cover off during last 10-15 minutes to crisp top.
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This is a very sticky, moist stuffing -- just how I like it. Those of you who prefer the top to be crispy can bake it uncovered for the last few mins, OR broil the top til crispy. You can probably add some of the vegetarian Italian sausage that comes in links browned first for a more traditional taste. Add chopped apples, chopped spiach, 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.
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