Who says that the stuffing has to be all bread? Go ahead and veggie it up to your heart's content. If you think the following needs more veggies, add them! The more the better for a wonderful healthier Thanksgiving...or any other meal where you want dressing!
2 T butter
2 cups baby bella mushrooms, sliced
2 carrots, peeled and diced
1 onion, chopped
1 ¾ cup vegetable stock (no or low salt is best)
1 can water chestnuts, sliced
2 cups fresh spinach, torn
¼ cup parsley, chopped
¼ t pepper
2 t chopped garlic
1 t sage
1 t thyme
4 cups dried cubed bread (or stuffing mix)
Heat the butter in a saucepan over medium heat and sauté the carrots until they start to become tender. Add the mushrooms and onions and continue to sauté (don’t forget to stir!) until the mushrooms soften and the onions are translucent. Add the garlic and sauté for 2 minutes. Add the stock, water chestnuts, spinach, and seasonings and bring to a boil. Reduce heat and stir in the bread cubes. You can just put the lid on and allow it to steam until the bread is soft or put it in a casserole and heat it up later in the oven. If it seems dry, just stir in a few tablespoons of stock. I’ve never put this in a bird, but it should be quite good!