Savory Vegetarian Stuffing

Ingredients

• 8 oz mushrooms
• 4 stalks celery
• 3 carrots
• 1 yellow onion
• 4 cloves garlic
• 1/4 bunch parsley
• 6 Tbsp salted butter, divided
• 1 tsp dried sage
• 1 tsp dried thyme
• Freshly cracked pepper
• 1/4 tsp salt, or to taste
• 1/2 cup chopped walnuts
• 1 large loaf French bread, stale
• 1.5 cups vegetable broth

Directions

1. Start with the vegetable prep: rinse and slice the mushrooms, rinse and dice the celery, peel the carrots and shred them on the large holes of a cheese grater, dice the onion, mince the garlic, and chop the parsley.
2. Melt 3 Tbsp of the butter in a large pot, then add the sliced mushrooms. Cook them over medium heat until their liquid has cooked away and the edges are starting to brown and caramelize, about 5-7 minutes.
3. Add the garlic, onion, sage, thyme, a few grinds of freshly cracked pepper, and 1/4 tsp salt to the pot. Keep cooking until the onion turns soft and translucent, about 3-5 minutes, then stir in the celery and let it sauté for a few minutes more. Add the shredded carrots last, and cook for another couple of minutes, just until they begin to soften.
4. As the vegetables cook, put the chopped walnuts in a dry skillet. Toast them over medium heat, stirring, for 2-3 minutes, just until they smell nutty, then take them off the heat right away.
5. Stir the toasted walnuts, the remaining 3 Tbsp butter, and a handful of the chopped parsley into the pot. Keep stirring until the butter is completely melted. Taste the vegetables and season with a little more salt if they need it; you want the mixture nicely seasoned.
6. Heat the oven to 350ºF. Cut the stale bread into 1/2-inch cubes, then add the bread to the pot with the sautéed vegetables and herbs. Stir thoroughly so the bread gets coated in the butter. Pour in the vegetable broth 1/2 cup at a time, mixing well after each addition before you add the next. The bread should not be soaked through at this point; it will take in more moisture while it bakes.
7. Spray the inside of a 3-quart casserole dish with non-stick spray. Transfer the stuffing to the dish, spread it into an even layer, and press it down gently. Cover the dish with foil and bake for 30 minutes. Take off the foil, then bake for another 15 minutes, until the top is crisp and golden brown. Sprinkle with any remaining chopped parsley just before serving.