Everything Stuffing

Not eating turkey for the holiday? This stuffing makes a great main dish. It's hearty and flavorful with plenty of nuts, seeds and beans to add flavor and texture. Vegetarian, of course. Served with mushroom gravy, this is a meal that will appear on my table even on regular days.

This recipe is handy for using up the bits and bobs of things in your pantry, too. Toss in whatever nuts you have on hand; finish up the last few figs, dates or raisins from your holiday cooking. Use more mushrooms, fewer beans, substitute parsley for celery leaves. I leave out strong seasonings like sage and use them in my gravy, but feel free to add herbs and spices to your liking.

Everything Stuffing
serves 6-8

2 stalks celery, chopped
1 onion, diced
1 cup mushrooms, quartered or sliced
olive oil
1/4 cup celery leaves, chopped
1 cup edamame beans
1 cup mixed beans (tinned kidney, garbanzo, pinto, etc)
1 cup mixed nuts, seeds and dried fruit (walnuts, pinenuts, almonds, flax, sesame, cranberry, etc)
1 loaf crusty white bread, cubed and allowed to dry
1 loaf fruited or grained bread, cubed and allowed to dry
1 cup vegetarian broth or water with 1 T each soy sauce and sherry
salt & pepper to taste

Grease a casserole or 9x13 baking dish.

In a wok or very large pan, saute the onion, celery and mushrooms until the onion is translucent. Remove from heat. Stir in the celery leaves, beans, edamame, nuts, seeds and fruit. Add the bread cubes and mix well to combine. Using your hands to stir, slowly pour in the broth, stopping when the bread is damp and a little sticky but not soggy. Season with salt and pepper.

Press the stuffing into the baking dish or casserole. Bake, covered, for 20-30 minutes at 180/350. If you like a dry, crispy top, uncover and bake for an additional 10 minutes.