mushroom stuffing
6 cups firmly packed diced
whole wheat bread
1/2 tablespoons olive oil
1 cup chopped red onion
3 scallions mined
1 cup chopped button mushrooms
1/4 cup fresh parsley
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 cup pine nuts
1/2 orange juice
1/2 cup vegetable broth
Preheat
the oven to 350 degrees
Place
the diced bread on a baking sheet. Bake for 10 minutes or until dry and lightly
browned.
Heat
the oil in a large skillet. Add the onion, shallots and mushrooms. Sauté over
medium heat until mushrooms are just cooked.
Combine juice and vegetable broth.
Combine
the bread cubes with the sauté mixture in a large bowl. Add the remaining
ingredients and toss together. Slowly stir in the juice and broth mixture, gently
sprinkling the stuffing evenly with the liquid. Stir thoroughly.
Transfer
to a shallow oiled baking dish and bake for 25-30 minutes until browned and
slightly moist.
