Ingredients
- 4 ounces fresh spinach leaves (about 4 cups packed)
- 3/4 tablespoons olive oil
- 3/4 cup diced celery (1/4-inch dice)
- 3/4 cup diced onion (1/4-inch dice)
- 3/4 cup diced carrot (1/4-inch dice)
- 2 cups stemmed, diced white button mushrooms (1/4-inch dice)
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons chopped fresh sage leaves (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves, stripped from stems
- 3 cups multigrain bread cubes (1/2-inch cubes)
- 1/2 cup reduced-sodium vegetable broth, plus more if needed
Herbed Bread and Vegetable Stuffing
Laurie Gauguin | Delicious Living- Serves: 8 people
- Calories per serving: 122
Try using sprouted whole-grain bread for added texture and nuttiness. If some of your guests are vegetarian, use the stuffing to fill portobello mushroom caps; brush caps with olive oil, fill, and bake at 375 degrees until tender.
Directions
- Steam spinach in a large, wide pot with 1/4 cup water over high heat, about 1 minute, until wilted. To retain its bright green color, drain and immediately plunge into iced water. Squeeze out water, then chop. Set aside.
- Rinse and dry pot. Warm olive oil over medium heat. Add celery, onion, carrot, and mushrooms. Cover and cook for about 1 minute, until mushrooms release some of their water. Uncover and cook, stirring occasionally, until vegetables are tender, about 10 minutes. If vegetables begin to brown, reduce heat.
- Stir in reserved spinach, salt, pepper, sage, and thyme. Cook 1 minute. Turn heat to low. Add bread cubes, then broth, stirring well. If bread is especially dense, add a bit more broth to soften to desired texture. Add salt and pepper to taste. Serve immediately, or turn stuffing into a baking pan brushed with olive oil. Cover and heat at 350˚ until heated through.
PER SERVING: 122 cal, 43% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 15g carb, 2g fiber, 174mg sodium
