Tuesday, November 20, 2012

Herbed Bread and Vegetable Stuffing Recipe

Herbed Bread and Vegetable Stuffing

4 ounces spinach leaves, roughly 4 cups packed
1/4 cup water
3 tbsp Coconut Oil
2 cups diced button mushrooms, cut in 1/4 inch dices
3/4 cup of carrots, cut in 1/4 inch dices
3/4 cup of celery cut 1/4 inch dices
3/4 cup of onion, cut in 1/4 inch dices
1/8 tsp sea salt
1/8 tsp fresh ground pepper
4 tsp chopped sage leaves (2 tsp dried)
1 tbsp fresh thyme leaves
3 cups multi grain bread cubes 
1/2 cup vegetable broth 

Steam spinach in a large wide pot with 1/4 cup of water until just wilted.  Drain, and plunge into ice water.  Squeeze dry and chop.  rinse and dry the pot, no need to dirty more dishes.  In same pot add coconut oil and warm.   Add in carrots, celery, onions, and mushrooms.  Cover and cook for roughly a minute so the mushrooms can release some of their moister.  Uncover and cook stiring occasionally until vegetables are tender.  If vegetables begin to brown reduce the temperature.  Stir in spinach, salt, pepper, sage, and thyme.  Turn heat to low and add in bread crumbs stirring occasionally until soften to the textures you like.  If bread is too dry add in more broth.  Place stuffing in baking dish and brush with Coconut Oil,   bake at 350 degrees until heated through.  
Serves 8 and has about 122 cals for serving.  

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