I’ll be honest. I was never very fond of Thanksgiving dinner as a child. I didn’t really see what the big deal was, as most of the menu consisted of food I didn’t want to touch with a ten-foot fork. As I grew up, my taste buds changed, as did my diet, and Thanksgiving dinner is now of my favorite meals of the year. Stuffing was one of the dishes I used to loath, but I think that it’s because it always came out of a box when my mom made it. Over the years, as I’ve experimented with different ingredients, I’ve created a recipe that I now really love, and stuffing has become one of my favorite parts of the Thanksgiving meal.
I don’t always use fresh bread in this dish. If I have a lot of dishes to make or I’m short on time, I’ll use prepackaged stuffing. A lot of stuffing mixes aren’t vegan though, so if you’re going to use one, be sure to check the ingredients. Some have milk and eggs, and others have chicken broth. Whole Foods does have a vegan version, which is what I usually buy.
Spinach Mushroom Stuffing
Make room on your Thanksgiving table for this Spinach Mushroom Stuffing, because this traditional side just might be the star of the meal!
- 1 loaf day old bread, cut into 1" cubes
- 1 tablespoons olive oil
- 1 pour assorted mushrooms, like chanterelle, shitake, and crimini, sliced
- 1 large onion, diced
- 2 or 3 celery stalks, chopped
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 8 ounces baby spinach leaves
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon coarsely ground black pepper
- 1 cup vegetable stock, plus more, if stuffing is too dry
Preheat oven to 350°F and place the bread on 2 baking sheets. Bake for 10-15 minutes, or until bread is crusty but not hard. Transfer to very large bowl and cool.
Heat olive in large skillet over medium-high heat. Add onions and celery. Sauté until vegetables are tender, about 5 minutes. Add the sliced mushrooms and sprinkle with a little salt. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Add all of the fresh herbs and the spinach and toss until just wilted, about 1 minute.
Lightly oil a 13” x 9” baking dish. Stir vegetable mixture into the bowl with the bread cubes. Add the stock, salt and pepper, tossing to combine even. Add more stock, ¼ cup at a time if the mixture seems to dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, about 50 minutes. Let stand 10 minutes and serve.