Apple Walnut Stuffing

6 cups bread cubes

2-4 Tbsp. olive oil or butter

1 cup chopped mushrooms

½ onion, finely chopped

4 stalks of celery, finely chopped

1 tsp dried thyme

1 tsp dried marjoram

1 ½ tsp dried sage

1 bunch of parsley, finely chopped

1 apple, diced

½ cup walnuts, toasted

1 – 11/2 cups vegetable broth, warm

Preheat your oven to 300. Place bread cubes in a single layer on a sheet pan or two. Bake for about 20 minutes, stirring them halfway through. Put the bread in a large mixing bowl.

In the meantime, heat a large skillet and add oil. Sauté the mushrooms until they are golden brown on at least one side. Add the onion, cook until it begins to soften, and then add the celery, the dried herbs and a bit of salt and pepper. Sauté until the veggies are soft. Remove from the heat and add the veggie mixture, parsley, apples and walnuts to the bread cubes and toss to coat. Slowly pour the broth into the bowl and toss to coat. Use your hands to make sure the stuffing is wet but not soggy. Place in a greased casserole dish or hollowed out squash. Bake at 350 for 40 minutes-1 hour, or until the edges are golden brown and toasty.

V veg DF

Yield: 6 servings