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Green Onion and Mushroom Stuffing
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| Ingredients: 8 ounces whole-grain bread, cut into 3/4-inch cubes 8 ounces French baguette, cut into 3/4-inch cubes nonstick canola oil cooking spray 3 tablespoons butter 3 tablespoons canola oil 1 pound cremini mushrooms, sliced 2 bunches of green onions, finely chopped 4 celery stalks finely chopped 2/3 cup chopped fresh parsley 1 tablespoon chopped fresh thyme 1 1/2 teaspoons sea salt, plus more to taste 3/4 teaspoon freshly ground black pepper, plus more to taste 1 3/4 cups canned low-salt vegetable broth or chicken broth 1 large egg, beaten to blend |
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| Instructions: 1. Preheat oven to 350. Arrange the bread cubes on a large, heavy baking sheet. Toast the bread in the oven until dry, about 10 minutes. 2. Spray a 3-quart baking dish with nonstick, cooking spray. Melt the butter with the oil over medium heat in a large, heavy frying pan with 2-inch sides. Add the mushrooms and saute until they begin to soften and release their juices (about 8 minutes). Add the green onions, celery, parsley, oregano, sage, thyme, salt and pepper. Saute until the mushrooms and onions are tender, about 10 minutes. Add the bread cubes and toss to coat. Add enough broth to the stuffing mixture to moisten. Mix in the egg. 3. Transfer the stuffing to the prepared dish. Spray a sheet of foil with nonstick cooking spray. Cover the stuffing with the foil, coated side down, and bake until stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer. |
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| Source: Natural Health, November, 2005 |