Ingredients

The following ingredients have 11 Servings
  • 1 cup Onion
  • 1 cup Celery
  • 1 cup Portabella Mushrooms
  • 1/2 Green Bell Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Marjoram
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1/4 tsp Black Pepper
  • 2 Tbs Rubbed Sage
  • 3 cups Low Sodium Veg Broth
  • 1 pkg Dressing Mix (12 oz) OR
  • 12 cups Stale, Day-Old, Bread Cubes
  • 1/4 cup Italian Parsley

Instruction

  • Preheat Oven to 350 degrees F.
  • Dice onion, celery, mushrooms, and pepper and add to a large pot.  Saute in a small amount of water/broth until softened.
  • Add onion powder, marjoram, oregano, thyme, pepper, and sage and stir until fragrant - about 1-2 minutes.   Remove from heat.
  • Add a small amount of bread cubes/stuffing mix and broth at a time, mixing well.  Alternate bread/broth until all of the cubes and broth have been incorporated and there are no dry pieces of bread anywhere.  Use just enough broth to moisten.
  • Stir in chopped Parsley and line a 9x13 baking dish with parchment paper.
  • Spoon dressing into pan and smash down as necessary to get it all to fit.  Cover with additional parchment paper if desired, and aluminum foil to retain the moisture.
  • Bake covered for 30 minutes.
  • Remove foil/parchment and bake uncovered for an additional 10 minutes.