Vegetable Stuffing/Dressing

First published 11/13/1999; last edited 12/26/2004

• 1 stick unsalted butter
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1 pound bread cubes, 1 day old or lightly toasted
• 1/4 cup parsley, chopped
• 1/4 teaspoon each:
  • dried rosemary
  • dried sage leaves
  • dried thyme leaves
  • dried marjoram
  • dried tarragon
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups broth, as needed
• 4 ounces shiitake mushrooms, sliced
• 1 small zucchini, finely sliced
• 1 tart apple, chopped
• 1/2 cup sun dried tomatoes (packed in oil or dry-packed), drained and chopped

In a large skillet, melt the butter over medium heat. Add the onions, celery, mushrooms, zucchini, apples, and sun-dried tomatoes. Cook, stirring often, until the onions are golden, about 8 minutes.

Turn the vegetables and butter into a large bowl over the bread cubes. Mix in the parsley, dried herbs, salt, and pepper. Slowly stir in about 1 1/2 cups of broth, until the stuffing is moist but not soggy. Stuff into a turkey and bake, or place in a lightly oiled oven-safe dish, moisten with an additional 1/2 cup broth, cover, and bake.