Sunday, January 31, 2010

Bread Stuffing

Sweet potatoes, brussels sprouts, and bread stuffing are some of my favorite holiday foods, and they taste every bit as good in January as they do in November. Our dinner tonight was just like Thanksgiving, minus the green bean casserole, cranberry sauce, and pumpkin pie--and, Eryca says, minus the little nephew eating all the olives!

Here is the recipe for the delicious, traditional bread stuffing we had tonight. We've had some version of this every Thanksgiving for over twenty years. Some years we do the deluxe recipe with chestnuts and Jerusalem artichokes; this is the less complicated adaptation.

Bread Stuffing
1 loaf Brownberry Natural 100% Whole Wheat Bread
1 T olive oil (optional)
1 large onion
8 oz mushrooms, sliced
1 lb Gimme Lean (sausage flavored), broken into chunks
1 1/2 cups Imagine No-Chicken Broth
1 T dried parsley
1 t dried sage
3/4 t dried thyme
1 t salt
1/4 t pepper

Preheat oven to 400 degrees. Cut the bread into cubes. Spread bread cubes in a single layer on a baking sheet, and place under broiler for 4 - 5 minutes, or until brown and toasty, watching them closely so they won't burn. Saute the onion in olive oil or a little broth. When onions are soft and turning golden, add the Gimme Lean. Saute 3 or 4 minutes, then add mushrooms and saute until soft and brown. Mix the sauteed vegetables and the toasted bread cubes together in a large bowl. Add broth, a little at a time, until desired consistency is reached. Mix in herbs and spices, and mix well. Bake in ovenproof casserole or stainless steel soup pot for 30 - 40 minutes.

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