Pella Chronicle

November 15, 2012

Mushroom and Vegetable Stuffing

Staff Writer
Parade

Pella — 1/2 loaf multi-grain bread, torn into bite-size pieces

1 Tbsp extra-virgin olive oil

1 shallot, finely chopped

1 celery stalk, chopped fine

1/2 lb shitake mushrooms, chopped, stems removed

1 bunch kale, cut into ribbons, stems removed

1 Granny Smith apple, cored and diced

1/3 cup parsley leaves, minced

1 Tbsp fresh thyme leaves, minced

1 Tbsp fresh sage leaves, minced

1 clove garlic, minced

3/4 cup coarsely chopped walnuts

2 cups vegetable broth

salt and pepper

1. Preheat oven to 400F.

2.On a baking sheet, bake bread bits until crunchy, about 10 minutes.

3. Heat oil in a nonstick skillet over medium heat. Add shallot, celery, mushrooms and kale. Cook for 5 minutes, stirring; add apple once shallot is soft. Cook 5 minutes or until apple is soft. Add parsley, thyme, sage and garlic. Cook 1 minute or until fragrant; remove from heat and mix in bread and walnuts.

4. Add broth until moist. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes or until very hot. Add salt and pepper to taste. (Tip: In turkey, use less broth).

Serves 4-6.