1 Bag of cubed bread (corn, potato, whatever you like) or make your own cubes out of fresh bread
Mirapoix…chop sweet onion or leek (i used one big leek), shredded carrot, 3 stalks of celery with leaves, 1 clove garlic, 1 shallot (chop it all)
Organic Kale-dinosaur works for me, but any you like, chopped and deveined about a 1/2 cup or more to taste
Fennel just a little chopped with the mirapoix for additional flavor (optional)
Mushrooms, any variety i used white , sliced and sauteed
Handful of pignoli nuts
Handful of dried cranberries (look for the one with the least amount of sugar)
Into a large saute pan or wok, add 1-2 tablespoons of evoo
Add some fresh thyme or rosemary to infuse the (optional);
Saute the mirapoix (leek, garlic, carrot, celery, shallot) till transparent. Then add the mushrooms and about 1-2 teaspoons of herbs du provence.
Add either vegetable broth or chicken broth to mix, no need for additional oil or butter! Just a little broth at a time about a cup or more as needed.
When its at a nice simmer , mix in the bag or 1/2 a bag depending on how many you’re cooking for.
Oil a baking dish
Preheat oven to 400
Add the stuffing mix, and sprinkle with pignoli nuts and cranberries. Can not add a little evoo to brown better. Also can add some additional herbs but my turkey in the clay pots gravy had so much flavor from all the herbs and roasted garlic that it went perfect with this stuffing.
Garnish with some chopped parsley and serve