1 cup chopped onions
1/2 cup pureed onions
2 cups chopped celery
1 cup pureed celery
1 cup chopped or grated carrots
1 lb fresh mushrooms or 8 oz canned mushrooms, sliced
2 tablespoon dried parsley
1 teaspoon poultry seasonings (I believe this is), more to taste
ground black pepper to taste
ground sage to taste
1 large bag of Pepperidge Farms whole wheat/white bread mix stuffing cubes (the stuff without any seassonings)
vegetable broth to add moisture, if needed (about 1 to 2 cups)
This is a very sticky, moist stuffing -- just how I like it. Those of you who prefer the top to be crispy can bake it uncovered for the last few minutes OR broil the top till crispy.
Heat onions, celery, carrots, shrooms and spices/herbs in a large pot until it all boils. Simmer for about 5 - 10 minutes or until the chopped onions are translucent. Cool for 10 minutes, then add the stuffing mix. Mix well, adding vegetable broth if necessary for moisture. Place in a big covered baking dish and cook in a pre-heated 350 oven for 30 minutes. Taking the cover off during the last 10 to 15 minutes should get you a crusty top for the stuffing.
Variations: you can probably add some of that vegetarian Italian sausage that comes in links (I have some but haven't tried it yet), browned first, to the mix for a more traditional taste. And chopped apples, chopped spinach or any other vegetable you like can probably be added. Even my father-in-law, diehard New Englander and meat-and-potatoes man, liked this.