Vegetable and Nut Stuffing

Name: Vegetable and Nut Stuffing
Yield: 8
Cuisine: American
Ingredients: 1 large onion, chopped; 2 tablespoons vegetable oil; ½ pound fresh mushrooms, sliced; 2 stalks celery, finely sliced; 1 8-ounce package herb-seasoned stuffing mix (see note); Water and vegetable oil (or butter); Salt, pepper, and garlic powder to taste; 1 cup chopped walnuts or cooked chestnuts

AuthorVeggie Fest TeamRating

CategorySides and VegetablesCuisineAmericanDiets#vegan, #vegetarianYield8 Servings

A convenient prepared dressing mix provides the seasoning here, while fresh vegetables and crunchy nuts offer a made-from-scratch effect. For a vegan version, be sure to check the ingredients on the package.

Ingredients

1 large onion, chopped

2 tablespoons vegetable oil

½ pound fresh mushrooms, sliced

2 stalks celery, finely sliced

1 8-ounce package herb-seasoned stuffing mix (see note)

Water and vegetable oil (or butter)

Salt, pepper, and garlic powder to taste

1 cup chopped walnuts or cooked chestnuts

Instructions

Preheat oven to 375ᵒ F.

In a skillet, sauté onion in vegetable oil until golden. Add mushrooms and celery and sauté briefly. Set aside.

In a large mixing bowl, hydrate the stuffing according to package instructions, using amounts of water and vegetable oil (or butter) indicated.

Stir sautéed vegetables into stuffing. Adjust seasonings and add nuts.

Turn stuffing into a greased 2- to 3-quart casserole or 9 x 13-inch baking pan. Cover and bake for 30 to 45 minutes. For a drier dressing with a crisp top, bake uncovered.

Note: If the size of your stuffing package is more than 8 ounces, simply adapt the recipe accordingly.

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Ingredients

1 large onion, chopped

2 tablespoons vegetable oil

½ pound fresh mushrooms, sliced

2 stalks celery, finely sliced

1 8-ounce package herb-seasoned stuffing mix (see note)

Water and vegetable oil (or butter)

Salt, pepper, and garlic powder to taste

1 cup chopped walnuts or cooked chestnuts

Directions

Preheat oven to 375ᵒ F.

In a skillet, sauté onion in vegetable oil until golden. Add mushrooms and celery and sauté briefly. Set aside.

In a large mixing bowl, hydrate the stuffing according to package instructions, using amounts of water and vegetable oil (or butter) indicated.

Stir sautéed vegetables into stuffing. Adjust seasonings and add nuts.

Turn stuffing into a greased 2- to 3-quart casserole or 9 x 13-inch baking pan. Cover and bake for 30 to 45 minutes. For a drier dressing with a crisp top, bake uncovered.

Note: If the size of your stuffing package is more than 8 ounces, simply adapt the recipe accordingly.

Vegetable and Nut Stuffing

Ingredients Directions

Vegetable and Nut Stuffing