Herbed Bread and Vegetable Stuffing

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.

Herbed Bread and Vegetable Stuffing

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Servings

8 people

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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

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

Servings 8 people Print Recipe

Instructions

1. 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.
2. 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.
3. 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.

Recipe Notes

Nutrition Facts

Herbed Bread and Vegetable Stuffing

Amount Per Serving

Calories 122

% Daily Value*

Sodium 174mg 7%

Total Carbohydrates 15g 5%

Dietary Fiber 2g 8%

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 122 cal, 43% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 15g carb, 2g fiber, 174mg sodium