Mushroom and Pecan Holiday Stuffing
"A delicious stuffing is a must-have for a spectacular holiday meal. When baked on its own, this version is moist on the inside, crispy on the outside, and guaranteed to satisfy. It’s also the perfect filling for Stuffed Acorn Squash." -- Laura Theodore
Yield: Makes 4-6 servings
- 7 slices whole-grain bread, diced
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, chopped
- 2 stalks celery, with leaves, diced
- 2 1⁄2 cups diced cremini mushrooms
- 1 teaspoon reduced-sodium tamari
- 1⁄4 cup vegan margarine
- 1⁄2 cup boiling water
- 1 vegetable bouillon cube
- 1 cup chopped pecans
- Preheat the oven to 375 degrees F. Oil an 11 x 7-inch baking pan. Put the bread, italian seasoning, and salt in a medium bowl and toss to combine. Transfer to a large, rimmed baking sheet and bake for 8 to 10 minutes, until the bread is slightly crisp. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the mushrooms and tamari and cook, stirring occasionally, until the mushrooms are tender, adding a bit of water as needed to prevent sticking. Melt the margarine in a small saucepan over medium heat.
- Put the water in a small bowl or measuring cup and add the bouillon cube. Stir until dissolved to make a strong vegetable broth.
- Put the bread and pecans in a large bowl and toss until well combined. Add the mushroom mixture, margarine, and 1⁄4 cup of the broth and stir gently until thoroughly combined. Add as much of the remaining broth as needed so the mixture is moist but not soupy. If the mixture still seems dry after adding all of the broth, add a small amount of water. Transfer to the prepared pan. Spread in an even layer and smooth the top with a spatula.
- Cover and bake for about 30 minutes. Uncover and bake for 15 minutes to crisp the top. Serve immediately.