Daphne Oz's Mushroom and Vegetable Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 Loaf multigrain bread1 TB olive oil1 Shallot (finely chopped)1 Celery stalk (thinly chopped)1/2 lb Shitake mushrooms (chopped and stems removed)1 Bunch kale (cut into ribbons and stems removed)1 Granny smith apple (cored and diced)1 Clove garlic (minced)1 TB Fresh thyme leaves (minced)1/3 cup Parsley leaves (minced)1 TB fresh sage leaves (minced)1/2 cup walnuts (coarsely chopped)About 2 cups vegetable brothSaltPepper
In an oven preheated to 400F, bake the torn bread until crunchy, about 10 minutes.
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.
Serving Size: 6 Servings
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.
Serving Size: 6 Servings
Nutritional Info Amount Per Serving
- Calories: 165.4
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 377.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.3 g
- Protein: 6.9 g
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