Mushroom and Vegetable Stuffing

Mushroom and Vegetable Stuffing

This recipe is from my dear friend John Bagnulo. John and his wife are raising five kids in the Green Mountains of Vermont and they create recipes that their kids love without the bread and other fillers that can often be in “Stuffing” mixes. All the goodness of stuffing without the filler! And this one  super kid tested!

This one is just in time for Thanksgiving. And if you must have a filler, I made this with 2 cups dried organic cornbread cubes and added ½ cup more butter! That keeps it gluten free and the sweetness of the corn bread adds an extra dimension.

4 cups of mushrooms

2 cups of chopped celery

2 cups of chopped leeks

2 cup of chopped onion

4 cups of chopped lacinato kale (be sure to use all of the stalks chopped up)

1 cup of chopped parsley

1 cup of butter

¼ cup of extra virgin olive oil

1 tablespoon of sage

1 tablespoon of thyme

1 .5 teaspoons of salt

Sauté all vegetables and the mushrooms with butter in a large pan or crock over low to medium heat.  When all are tender and nearly cooked, add the olive oil, salt, and herbs and remove from heat after stirring all of the herbs and salt into the vegetables and mushrooms  thoroughly.  Turn the burner off and add 1 cup of chicken or turkey broth.

Remove from the pan or crock and pack lightly into a casserole pan. Bake at 325F for 30 minutes.

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