Mushroom and Vegetable stuffing

Ingredients:

• 1/2 loaf multigrain bread, torn into bite-size pieces

• 1 Tbsp extra virgin olive oil

• 1 Shallot, finely chopped

• 1 celery stalk, chopped fine

• 1/2 lb Shiitake mushrooms, chopped

• 1 bunch of kale, cut into ribbons, stems removed

• 1 Granny smith apple, cored and diced

• 1/3 cup parsley leaves, minced

• 1 Tbsp fresh thyme, minced

• 1 Tbsp fresh sage leaves, minced

• 1 clove garlic, minced

• 3/4 cup coarsely chopped walnuts

• 2 cups vegetable broth

• Salt and pepper to taste

  Directions:

1. Preheat oven to 400 degrees

2. On a baking sheet, bake bread bits until crunchy, about 10 minutes

3. Heat oil in a nonstick skillet over medium heat. Add shallots, celery, mushrooms and kale. Cook for 5 minutes, stirring; add apple once shallots are soft. Cook 5 minutes or until apple is soft. Add parsley, thyme, sage and garlic. Cook 1 minute or until fragrant; remove from heat and mix in bread and walnuts.

4. Add broth until moist. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes or until very hot. Add salt and pepper to taste.