Cherry, Apple and Mushroom Stuffing Adapted from Clean Eating Magazine
A savory experience for your mouth. I amped up my traditional stuffing recipe by adding dried fruit and apples and the result is delightful! Can be gluten-free, dairy-free and vegan dependent upon your bread selection.
1 (24 oz or 680g) loaf whole grain sprouted wheat or gluten-free bread, cut into ½ inch pieces (optional: remove crusts from bread)
2 tbsp extra virgin olive oil
1 lb organic mushrooms, sliced into ½ inch pieces (preferably portabella or baby bella)
4 celery ribs
1 large leek, trimmed, halved lengthwise and chopped
2 cloves garlic, minced
1 ½ tsp dried thyme
1 tsp dried rosemary
1 tsp chile powder
1 tsp onion powder
1 tsp sea salt
¼ tsp freshly ground pepper
1 cup dried organic cherries or cranberries, unsweetened if possible
2 apples (Granny Smith, Macintosh, Cortland, Gala), cored and diced
1 cup low-sodium organic chicken stock
Preheat oven to 350˚. Spray a 9×13 pan with cooking spray.
Spread bread cubed in a single layer on two rimmed baking sheets. Bake for 8-10 minutes until toasted and beginning to brown, stirring once halfway through. Place into 9×13 pan.
Turn oven to 400˚.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook until tender and lightly browned, stirring frequently. Add mushrooms to pan with bread. Add remaining oil and heat on medium-high. Add leeks, carrots and celery. Cook until vegetables are tender, 7-10 minutes. Stir in seasonings and garlic, stirring constantly for 1 minute. Pour into pan with bread and mushrooms.
Add dried cherries and apple to pan with bread and vegetables. Stir gently to combine. Pour chicken stock over the top of bread and vegetable mixture. Bread should be moist, not soggy. Cover with foil and refrigerate until the turkey is almost finished baking.
Bake covered in 400˚ oven for 20 minutes. Uncover and bake for 10-15 minutes to brown top.
Stuffing can be prepared up to two days in advance. Bring to room temperature before placing in oven, this will take approximately 30-45 minutes.
This recipe is part of a series featuring my Thanksgiving menu.
Other Thanksgiving posts: