Roasted Mushroom and Chard Stuffing
By Miyoko Schinner
This tastes fantastic next to mashed potatoes and covered with gravy.
Serves: 6-8
Prep Time: 10 min
Cook Time: 45 min
Ingredients
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)
Directions
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.
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