A classic homestyle stuffing dish we all crave around the holidays! This dish includes whole grain bread loaded with delicious veggies, pecans, and the familiar mix of traditional fragrant herbs.
Yields: 6-8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
2 onions, diced
5 celery stalks, diced
8 ounces mushrooms, sliced
4 garlic cloves, chopped
1 1/4 cup low-sodium vegetable broth, divided
6 cups cubed 100% whole grain bread
1/2 cups chopped pecans
1/4 cup finely chopped fresh parsley
1 teaspoon toasted fennel seeds
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1 teaspoon sea salt
Preheat oven to 375°F. Line a 9- by 13- inch baking dish with parchment paper.
In a large nonstick skillet over medium-high heat, sauté onions, celery, mushrooms, and garlic in 1/4 cup of vegetable broth until the vegetables are softened, about 8 minutes.
Stir in the bread cubes, pecans, parsley, fennel, thyme, sage, marjoram, salt, and pepper and continue cooking for 3 to 5 minutes. Stir in remaining 1 cup of vegetable broth a little at a time until you have the desired moistness. Add more vegetable broth if you feel the stuffing is too dry. Keep in mind that the stuffing will dry out a bit during the baking process.
Spread the stuffing into the prepared baking dish, cover with aluminum foil, and bake for 20 to 30 minutes. Remove the foil and continue baking for another 10 minutes, or until the edges are slightly dry. Serve warm.