WEEKDAYS 1e|12c|p

Daphne Oz's Mushroom & Vegetable Stuffing

Daphne Oz
Servings: 4
30 to 60 min

A simple vegetarian side dish!

  • Ingredients
  • step-by-step directions
Daphne Oz's Mushroom & Vegetable Stuffing
  • 1/2 Loaf Multigrain Bread (torn into bite-sized pieces)
  • 3/4 cup Walnuts (coarsely chopped)
  • 1 Shallot (finely chopped)
  • 1 Celery Stalk (thinly chopped)
  • 1/2 pound Shitake Mushrooms (chopped and stems removed)
  • 1 Bunch Kale (cut into ribbons and stems removed)
  • 1 Granny Smith Apple (cored and diced)
  • 1/3 cup Parsley Leaves (minced)
  • 1 tablespoon Fresh Thyme Leaves (minced)
  • 1 tablespoon Fresh Sage Leaves (minced)
  • 1 Clove Garlic (minced)
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and Pepper
  • Vegetable Broth (approximately 2 cups)
  • In an oven preheated to 400F, bake the torn bread until crunchy, about 10 minutes.
  • Heat extra virgin olive oil in a nonstick skillet over medium heat. Add shallot, celery, mushrooms, and kale. Cook for 5 minutes, stirring occassionally, and add the apple once the shallot has softened. Once the apple has softened, about 5 minutes, add the garlic, thyme, parsley, and sage. Cook for about a minute, until fragrant, then remove from heat, and mix in walnuts and bread.
  • Add vegetable broth until moist but not soggy (approximately 2 cups). Cover with foil and bake at 400F for 25 minutes, remove foil, and bake an additional 10 minutes, and serve. Season with salt and pepper to taste.
  • Tip: To use as stuffing in a turkey, use less broth.
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