Stuffing: Unstuffed
Ingredients
- 2 cups cremini mushrooms, cleaned and quartered ⓘ
- 1 cup grape or cherry tomatoes, halved ⓘ
- 1 red and yellow bell pepper, diced ⓘ
- 6 cups cubed bread (baguette, rye, pumpernickel, sourdough or whatever)
- 1 tablespoon minced garlic
- 1 - 1 1/2 cups homemade vegetable stock ⓘ
- 1 sprig fresh sage
- 1 sprig rosemary ⓘ
- 1 teaspoon coriander seeds ⓘ
- 1/2 teaspoon sea salt ⓘ
- 1/2 teaspoon pepper ⓘ
Instructions
- Pre-heat the oven to 350°F. Grease the pan well because last time I made this stuffing it stuck to the pan, even though it was glass!
- Saute the mushrooms in olive oil with the garlic. Toss everything but the stock into the greased casserole dish.
- Pour over the stock, preferably warmed first, cover and bake for 30 minutes.
- After 30 minutes, check on it. If you like it a bit wet add more stock. If it's too wet, leave the cover off and return to the oven to dry out and crisp up. Whatever you do - don't stir.
Nutrition & Diet Analysis (per serving)
356
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).