Vegetable Stuffing

  • 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.

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