Gather your supplies. Chop mushrooms, celery, carrots, leeks (or onions). (Feel free to use other veg such as sweet potatoes, water chestnuts, or zucchini!)
I use Penzeys Pork Chop Seasoning. You can use your favorite seasoned salt mix.
For the bread, you can use either toasted or stale bread pieces or commercial bread crumbs. I like to use both!
Peel one small apple, any variety.
Chop the apple, discarding the core.
You'll need two eggs.
Preheat oven to 350°F, unless you're planning to bake your stuffing later. Melt 1 tbsp butter in a pan.
Sauté leeks or onions for 2 minutes.
Add mushrooms, celery, and carrots, plus any other veg you'd like. Sauté for one more minute.
Dump bread and nuts into sauté pan and mix.
In a casserole dish, scramble two raw eggs.
Time to season! Here's a closer look at my spice blend. I think the white pepper really makes it delicious. 😄
Dump contents of sauté pan into casserole dish. Add apple chunks and bread crumbs. Add heaping tbsp of seasoning and mix together to coat all with egg.
Pour in a half cup broth, or enough to cover bottom of casserole dish.
Smush all down with fingers or a spatula. Cover and save for later, or bake now until done. Broil for the last few minutes to crisp the top layer.
- 2.0c Bread pieces
- 1/2c Celery
- 1.0 Apple
- 1/8Tbsp Seasoned salt
- 1/2c Vegetable broth
- 1.0Tbsp Butter
- 2.0Tbsp Nuts (optional)
- 1.0c Mushrooms
- 1/3c Breadcrumbs
- 1.0 Carrots
- 1.0bnch Leek or Onion