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Author Notes: Stuffing a turkey or chicken with stuffing has never been my favorite holiday tradition. I absolutely love stuffing, don't get me wrong here. I would rather leave the stuffing unstuffed. Bake it as a casserole and be creative with additions. Last year I threw together an unstuffed stuffing to serve with turkey. Like all my best dishes, it was literally thrown together with things I had in the fridge at the time. Little Sister was barely a month old, I hadn't slept (obviously), and the house was beyond a mess. I should have one of those 'Lord Bless this Mess' signs in the foyer for such occasions.
- 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
- Pre-heat the oven to 350ºF. Grease the pan well because last time I made this stuffing it stuck to the pan, even though it was glass!
- Sauté 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.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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