Leslie (halloween13) wrote in vegancooking,

Green Onion and Mushroom Stuffing

Original recipe taken from Natural Health Magazine

8 oz whole-grain bread, cut into 3/4 inch cubes
8 oz french baguette, cut into 3/4 inch cubes
Nonstick canola oil cooking spray
3 Tbsp Earth Balance butter
3 Tbsp canola oil
1 pound cremini mushrooms, sliced
2 bunches green onions, finely chopped
4 celery stalks, finely chopped
2/3 cup chopped parsley
1 Tbsp chopped fresh oregano
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
1 1/2 tsp sea salt, plus more to taste
3/4 tsp fresh ground black pepper, plus more to taste
1 3/4 cups veggie broth (Possibly a little more to moisten, original recipe calls for 1 egg)

Preheat oven to 350 degrees. Arrange bread cubes on a large, heavy baking sheet. Toast the bread in the oven until dry, about 10 minutes

Spray a 3 quart baking dish with nonstick spray. Melt the butter and olive oil over medium heat in a large, frying plan with 2 inch sides. Add the mushrooms and saute until they begin to soften and release their juices, about 8 minutes. Add the green onions, celery, parsley, oregano, sage, thyme, salt and pepper. Saute until the mushrooms and onions are tender, about 10 minutes. Add the bread crumbs and toss to coat. Add enough broth to the stuffing mixture to moisten.

Transfer the stuffing to the prepared dish. Spray a sheet of foil with nonstick cooking spray. Cover the stuffing with foil, coated side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden about 15 minutes longer.

Per serving: 248 calories, 40% fat (12g; 3.5g saturated), 49% carbohydrate (32g), 11% protein (8g), 6g fiber, 145 mg calcium, 903 mg sodium
Tags: holiday food-thanksgiving, side dishes-stuffing
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