Ingredients

The following ingredients have 6 Servings
  • 1 Loaf of Ener-G Light Brown Rice Bread
  • 8 Hearts of Celery (chopped)
  • 6 Large Carrots (chopped)
  • 2 Cups of Chopped Portobello Mushrooms
  • 1 Medium Sweet Onion (diced)
  • 1/2 Cup Fresh Parsley (chopped)
  • 1 TB Dried Rosemary (crushed)
  • 1 1/2 Tsp Dried Thyme
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Sage
  • 1/2 Tsp Black Pepper
  • 1/2 Cup Water

Instruction

  • Preheat the oven to 425°F.
  • Toast each slice of bread and place them on a plate to cool before roughly cutting them into 1-inch cubes.
  • In a large heated pan, dry-saute the chopped celery, carrots, mushrooms, onions, parsley, along with garlic powder, thyme, rosemary, sage, and pepper, over medium heat until veggies soften and onion begins to turn translucent.
  • Add the 1/2 cup water to the pan, cover with a lid and cook 5 more minutes.
  • Place cubed toast in a large mixing bowl. Add the sauteed vegetable mixture, and toss carefully to combine until all ingredients are incorporated and the bread is moist.
  • Pour the stuffing mixture into a prepared 9x13 (3-quart) baking dish and cover with foil.
  • Place the baking dish in the preheated oven and bake for 20 minutes. Remove the foil and bake 10 more minutes.