by Daphne Oz, The Chew
Daphne Oz, co-star of The Chew, has developed this amazing vegetarian stuffing recipe, created from a list of healthful ingredients. Stuffing that won’t make you feel stuffed! by the way,
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 & pepper
Vegetable broth (approximately 2 cups)
In a 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 occasionally, 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.
Yield: 4 servings
Tip: To use as stuffing in a turkey, use less broth.
Recipes: Vegetarian, Stuffing, Mushrooms, Parve, Kosher