Herbed Bread and Vegetable Stuffing
| Servings |
| 8people |
|
|
Ingredients
- 4ounces fresh spinach leavesabout 4 cups packed
- 3/4tablespoons olive oil
- 3/4cup diced celery1/4-inch dice
- 3/4cup diced onion1/4-inch dice
- 3/4cup diced carrot1/4-inch dice
- 2cups stemmed, diced white button mushrooms1/4-inch dice
- 1/8teaspoon sea salt
- 1/8teaspoon freshly ground black pepper
- 4teaspoons chopped fresh sage leavesor 2 teaspoons dried
- 1tablespoon fresh thyme leaves, stripped from stems
- 3cups multigrain bread cubes1/2-inch cubes
- 1/2cup reduced-sodium vegetable broth, plus more if needed
Instructions
- 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.
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
Advertisement