Mushroom Walnut Thanksgiving Stuffing - Gluten-Free
Terri Block, A Simple Stove
This is a recipe that can be easily adapted to be a vegan +1 recipe - which means making the base of the recipe and then adding an animal or plant-based protein afterwards. It can easily be adapted to add different veggies or herbs or add protein to make it a main dish. This doesn't have to be reserved for only Thanksgiving!
- 0.25 cup olive oil
- 2 cups diced onions
- 1 cup diced celery
- 1 pound mushrooms - of choice - not too soft cleaned, trimmed and chopped to pea size chunks
- 8 ounces walnuts chopped to pea size chunks
- 2 tablespoons poultry seasoning
- 1 tablespoon fresh parsley rough chopped
- 1 teaspoon fresh sage finely minced
- 1 teaspoon fresh thyme chopped
- 1 splashes of broth (your choice, turkey, chicken, vegetable, mushroom)
- 1 teaspoon salt begin with one and add more as needed
- 1 tablespoon apple cider vigenar if needed, for flavor balancing
This recipe is easily adaptable to add different veggies or herbs Saute olive oil, then add onion, and celery and stir.Add the rest of the ingredients and saute until heated through. Add fresh herbs at the end as garnish or mixed in. If using fresh herbs, you may need fewer dried herbs.Splash or two of broth.Fill a casserole dish, cover and keep warm. EatingForYourHealth.org
