1 cup chopped onions
1/2 cup pureed onions
2 cups chopped celery
1 cup pureed celery
1 cup chopped or grated carrots
1 pound fresh mushrooms or 8 ounces canned mushrooms, sliced
2 tablespoons dried parsley
1 teaspoon poultry seasoning or 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
about 1 to 2 cups vegetable broth to add moisture
Heat onions, celery, carrots, mushrooms and spices/herbs in a large pot until it all boils. Simmer for about 5 to 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 preheated 350F 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 browned first, to the mix for a more traditional taste. And chopped apples, chopped spinach or any other vegetable you like.
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