Roasted Mushroom and Chard Stuffing
By Miyoko Schinner
This tastes fantastic next to mashed potatoes and covered with gravy.
Prep Time: 10 min
Cook Time: 45 min
1 Preheat oven to 400 degrees.
2 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.