Make it easy on yourself to prepare a stuffing that meat eaters, vegetarians and vegans will all enjoy. This easy recipe is perfect for special holidays and family get-togethers. Combining three different mushrooms creates a wonderful depth of flavour.
Serves 9 - 12138
- 6 cups of white bread, cut into 1-inch cubes
- 1 ½ cups vegetable stock
- ¼ cup olive oil
- 1 Ontario onion, finely chopped
- 2 stalks of celery, washed and cut into small even pieces (about 1cm square)
- 3 cloves of Ontario garlic, minced
- 2 cups of Ontario white mushrooms, roughly chopped
- 2 cups of Ontario cremini mushrooms, roughly chopped
- 2 cups of Ontario shitake mushrooms, roughly chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper, to taste
- ¾ cup of dried apricots, cut into 1 cm squares
- Place cut bread into large measuring cup or bowl and cover with stock. Mix to evenly distribute the stock through the bread. Set aside. Chop your onion, garlic and celery. Cook over medium heat in the olive oil for approximately 5-10 minutes. The onions will begin to caramelize. While this is cooking, wash and cut your mushrooms.
- If you need more time, remove the onion mixture from the heat to prevent it from burning.
- When the mushrooms are ready, add them to the pan with the onion, garlic and celery. Add dried herbs and salt and pepper. Stir to combine and cook over medium heat for another 10 minutes to release the juices from the mushrooms and let most of the liquid evaporate. Turn on oven to 375 degrees F. Allow to pre-heat.
- In baking pan, place bread mixture and dried apricots evenly. Then mix in the vegetable mixture and place in pre-heated oven for approximately 45 minutes. You’ll know it’s done when the edges start to turn golden brown and you can smell it!
- Enjoy warm.
- Tip! Prepare this the day before and you can bake it on the day you need it or just reheat. If reheating, cover with foil to prevent it drying out. After it is cooled, it should be stored in the fridge and enjoyed within 3 days.