Great for vegetarians.

Source: Real Simple (October2015)

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Name: The Best Vegetarian Stuffing
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12
Cuisine: not set
Ingredients: 24 oz loaf stale/toasted white sandwich bread or 1 lb. dried stuffing cubes (I got bread already cut from Whole Foods); 2 tbsp Olive oil; 7 tbsp butter; 2 onions diced; 1/2 lb. cremini or portobello mushrooms diced; 1 1/2 cups cooked chestnuts coarsely chopped; 2 cloves garlic minced; 3 sweet firm apples diced; 6 stalks celery diced; 1 handful sage (about 40), mincedor 1 tbsp.dried thyme; 1 cup vegetable stock; kosher salt and black pepper

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INGREDIENTS

24 oz loaf stale/toasted white sandwich bread or 1 lb. ; dried stuffing cubes (I got bread already cut from Whole Foods)
2 tbsp Olive oil
7 tbsp butter
2 onions ; diced
1/2 lb. cremini or portobello mushrooms ; diced
1 1/2 cups cooked chestnuts ; coarsely chopped
2 cloves garlic ; minced
3 sweet firm apples ; diced
6 stalks celery ; diced
1 handful sage (about 40), mincedor 1 tbsp.dried thyme
1 cup vegetable stock
kosher salt and black pepper

Servings

INSTRUCTIONS

Step 1: Heat Oven to 350

Step 2: Heat the olive oil and 3Tbsp. of the buttering a large, deep skillet o rDutch oven over medium-high heat. Add the onions and cook until they start brown, stirring often, about 10 minutes.

Step 3: Add the mushrooms, chestnuts, and garlic, and stir well. Lower the heat to medium and cook until the mushrooms have released their water and the vegetables are fragrant and dark, about 10 minutes. Add the apples, celery, and herbs. Season with salt and a few grinds of black pepper, and cook for another 5 minutes, until the apples have softened slightly.

Step 4: Place the diced bread in a large mixing bowl and add the cooked apple and vegetable mixture. Pour in the stock and stir to combine. Taste and season again with salt and pepper.

Step 5: Grease the sides and bottom of the skillet with 1 tablespoon of butter. Pack the stuffing into the skillet, then break the remaining 3 tablespoons butter into pieces and dot them over the top. Cover with parchment paper, and top with a lid or foil. Bake for 30 minutes, then remove the cover and place under the broiler for 5-10 minutes, or until the top of the stuffing is crisp and browned at the edges. Serve hot.

NOTES

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The Best Vegetarian Stuffing

24 oz loaf stale/toasted white sandwich bread or 1 lb. dried stuffing cubes (I got bread already cut from Whole Foods)
2 tbsp Olive oil
7 tbsp butter
2 onions diced
1/2 lb. cremini or portobello mushrooms diced
1 1/2 cups cooked chestnuts coarsely chopped
2 cloves garlic minced
3 sweet firm apples diced
6 stalks celery diced
1 handful sage (about 40), mincedor 1 tbsp.dried thyme
1 cup vegetable stock
 kosher salt and black pepper

Step 1:  Heat Oven to 350

Step 2: Heat the olive oil and 3Tbsp. of the buttering a large, deep skillet o rDutch oven over medium-high heat. Add the onions and cook until they start brown, stirring often, about 10 minutes.

Step 4: Place the diced bread in a large mixing bowl and add the cooked apple and vegetable mixture. Pour in the stock and stir to combine. Taste and season again with salt and pepper.

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 12 Servings

Calories: 82
Calories from Fat: 66 (80%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.3g
Cholesterol 17.8mg		5 %
Sodium 547.5mg		19 %
Potassium 84.1mg		2 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 3.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 82

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