Continuing the semi-vegetarian path I recently started on, I want to share the stuffing recipe that I used for Thanksgiving. Yes, this mushroom-based stuffing did share a plate with turkey but hey, it was nice to have a bigger portion of the plate taken up by veggies than usual.

Now, I know stuffing is typically reserved for Thanksgiving but I think this dish is much more universal and could go just as well with a pork chop or stuffed squash as it did with turkey and cranberry sauce.

Vegetarian Mushroom Stuffing (serves 10-12)

• 1 large loaf french bread, cut into 1″ cubes
• 2 tbsp olive oil
• 2 tbsp butter
• 1/3 lb baby bella mushrooms, sliced
• 1/3 lb white mushrooms, sliced
• 1/3 lb assorted mushrooms of your choice, sliced
• 4 large shallots, chopped
• 3 celery stalks, chopped
• 1/3 cup fresh parsley, chopped
• 3 cups vegetable broth
• dried rosemary, thyme, oregano, salt, and pepper to taste

1. Dry out bread in oven at 300 F on a cookie sheet for about 15 minutes. As an alternative, you can leave the cubed bread out overnight. Place in a large bowl.
2. In a large skillet, heat the oil and butter over high heat. Add the mushrooms and cook until tender and the excess liquid has evaporated but the pan is not dried out.
3. Stir in shallots and celery.
4. Lower heat to medium-low and stir in parsley, salt, pepper, and assorted herbs.
5. Gently mix mushroom mixture with bread.
6. Spoon mixture into a buttered casserole dish. Pour vegetable broth over the dish.
7. Bake at 350F for 50 minutes, or until browned on top.