No Thanksgiving dinner is complete without stuffing.
Portabella Pumpernickel Stuffing
Ingredients:
1 lb.
pumpernickel bread cut into cubes (approx. 10 slices)
2 table spoon
extra virgin olive oil
1 cup onions,
chopped fine
2 cups celery,
chopped fine
1 tablespoon
minced garlic (approx. 3 cloves)
6 -8 medium
portabella mushrooms, chopped (6cups)
½ cup sweet
potato puree
1 teaspoon
dried sage
1 teaspoon
dried thyme
1 teaspoon
black pepper
1 cup pecan
pieces
3 cups
vegetable broth
Directions:
Ø Preheat oven to 350 degrees. Oil a
large shallow casserole dish
Ø Place bread in large mixing bowl
Ø Heat 2 Tablespoon olive oil in a
large skillet on medium heat. Sauté onions, garlic, and celery until soft (5-10
minute). Add mushrooms for the last few minutes
Ø Transfer the veggie mixture to the
bowl of bread crumbs,
Ø Add sweet potato, sage, thyme, and
pepper
Ø Stir until everything is well mixed
Ø Add 2 cups vegetable stock, and stir
until it is absorbed. Add more stock as needed so that the mixture is moist and
clumping together.
Ø Bake in a covered shallow casserole
or baking dish for 25 minutes
Yours in health - Dr. Velonda
To reach Dr. Velonda Anderson, call or write:
Toll free: 877-888-3546
Email: info@sweetpotatodelights.com
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