Roasted Mushroom and Chard Stuffing

Prep: 10 minutes Cook: 45 minutes


By Miyoko Schinner
This tastes fantastic next to mashed potatoes and covered with the Poultry-type Gravy.


  • 1 pound mushrooms, chopped
  • 1 bunch Swiss chard, chopped
  • 2 onions, chopped
  • 3 stalks celery, sliced
  • 1 pound ciabatta bread, cubed
  • 2 tsp sage
  • 1 tsp thyme
  • 1 tsp celery seed
  • 3 cups broth (made from 3 cups water and 1/2 cup light yeast flavoring)


Preheat oven to 400 degrees.

Spread the vegetables and bread on baking sheets, sprinkle with a bit of salt and pepper, if desired, and roast in a 400 degree oven until vegetables are crisp-tender and bread is lightly toasted, about 10-15 minutes. Reduce oven heat to 350 degrees. Place vegetables and bread in a large bowl. Add remaining ingredients and toss well to mix. Place in a covered casserole dish and bake at 350 degrees for 30 minutes.

Light Yeast Flavoring Powder
1 cup nutritional yeast flakes
1 tablespoon salt
1/2 teaspoon ginger
1/2 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon dried marjoram
1 teaspoon dried tarragon
1 teaspoon paprika
1 teaspoon dried rosemary
2 teaspoons dried sage
2 teaspoons celery seed
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
Pulverize all the ingredients in a blender until powdered. Store in a jar in a cool place.