1

ABOUT THE RECIPE:

The star of a traditionally inspired menu is Holiday Stuffing Casserole.

Makes 6 servings

2

INGREDIENTS:

POTATO/BEAN LAYER
3 cups peeled and chopped white potatoes
11/2 cups cooked white beans (drained and rinsed if canned)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1 teaspoon dried marjoram leaves

STUFFING
4 cups whole-grain bread cubes, from 7 to 9 slices fresh wholegrain bread (see note)
3 teaspoons Italian seasoning (see note)
1/2 teaspoon sea salt
2 cups diced onion
2 1/4 cups vegetable broth
1 teaspoon dried basil
1 cup diced celery
4 cups diced mushrooms
⅔ cup chopped pecans

GARNISH
1/2 teaspoon paprika, plus more as needed

3

Preheat the oven to 400 degrees F. Oil an 11 x 7-inch baking pan or casserole dish.

To make the potato/bean layer, fit a large sauce pan with a steamer insert. Add 2 inches of cold water, and then add the potatoes. Cover and bring to a boil. Steam for 15 to 20 minutes, until they are soft, but not mushy. Put the potatoes, beans, garlic powder, and salt in a high performance blending appliance and process until smooth. (Do NOT over process, or the mixture will be too stiff.) Transfer to a medium-size bowl and stir in the marjoram. Alternately, you may put the potato/bean mixture into a medium-sized bowl and mash together using a potato masher until almost smooth, and then stir in the marjoram.

4

While the potatoes are steaming, cut the whole-grain bread into 1/2-inch cubes. Put the bread cubes, Italian seasoning, and salt in a large bowl and toss to combine. Transfer to a large, rimmed baking sheet and bake for 10 to 15 minutes or until the bread is slightly crisp. Put the pan on a wire rack and let cool.

While the bread cubes are cooling, prepare the stuffing by combining the onion, ¼ cup vegetable broth (see note), and the basil in a large skillet. Cook over medium heat, stirring occasionally, for about 7 minutes. Add the celery and ¼ cup broth, cover, and cook, stirring occasionally, for 5 minutes. Add the diced mushrooms and another 1/4 cup broth, cover, and cook, stirring occasionally, for 5 minutes, or until most of the liquid has cooked down, leaving the mushroom mixture very moist but not soupy. Stir in the pecans and remove the skillet from the heat.

5

Put the remaining 11/2 cups vegetable broth into a small sauce pan. Bring to a simmer over medium heat. Put 4 cups of the toasted bread cubes in a large bowl. Add the mushroom-pecan mixture and stir gently to combine. Pour in 1/2 cup of the hot vegetable broth and stir to combine. Add as much of the remaining broth as needed so the mixture is moist but not soupy. (If the mixture still seems dry after adding all of the broth, add a small amount of water.)

6

Spread the stuffing in an even layer in the bottom of the prepared baking pan or casserole dish. Spread the potato mixture over the stuffing in an even layer. Sprinkle with the paprika. Cover loosely and bake for 40 to 45 minutes. Uncover and bake for 5 to 10 minutes, until slightly golden on top. Cool for 15 minutes. Cut into squares and serve warm.

7

NOTE: If preferred, you may saute both the onion in 1 tablespoon olive oil, (rather than 1/4 cup vegetable broth), for a richer flavor in your stuffing. Use the same method for the mushrooms, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

The star of a traditionally inspired menu is Holiday Stuffing Casserole.

Makes 6 servings

2

INGREDIENTS:

POTATO/BEAN LAYER
3 cups peeled and chopped white potatoes
11/2 cups cooked white beans (drained and rinsed if canned)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1 teaspoon dried marjoram leaves

STUFFING
4 cups whole-grain bread cubes, from 7 to 9 slices fresh wholegrain bread (see note)
3 teaspoons Italian seasoning (see note)
1/2 teaspoon sea salt
2 cups diced onion
2 1/4 cups vegetable broth
1 teaspoon dried basil
1 cup diced celery
4 cups diced mushrooms
⅔ cup chopped pecans

GARNISH
1/2 teaspoon paprika, plus more as needed

3

Preheat the oven to 400 degrees F. Oil an 11 x 7-inch baking pan or casserole dish.

To make the potato/bean layer, fit a large sauce pan with a steamer insert. Add 2 inches of cold water, and then add the potatoes. Cover and bring to a boil. Steam for 15 to 20 minutes, until they are soft, but not mushy. Put the potatoes, beans, garlic powder, and salt in a high performance blending appliance and process until smooth. (Do NOT over process, or the mixture will be too stiff.) Transfer to a medium-size bowl and stir in the marjoram. Alternately, you may put the potato/bean mixture into a medium-sized bowl and mash together using a potato masher until almost smooth, and then stir in the marjoram.

4

While the potatoes are steaming, cut the whole-grain bread into 1/2-inch cubes. Put the bread cubes, Italian seasoning, and salt in a large bowl and toss to combine. Transfer to a large, rimmed baking sheet and bake for 10 to 15 minutes or until the bread is slightly crisp. Put the pan on a wire rack and let cool.

While the bread cubes are cooling, prepare the stuffing by combining the onion, ¼ cup vegetable broth (see note), and the basil in a large skillet. Cook over medium heat, stirring occasionally, for about 7 minutes. Add the celery and ¼ cup broth, cover, and cook, stirring occasionally, for 5 minutes. Add the diced mushrooms and another 1/4 cup broth, cover, and cook, stirring occasionally, for 5 minutes, or until most of the liquid has cooked down, leaving the mushroom mixture very moist but not soupy. Stir in the pecans and remove the skillet from the heat.

5

Put the remaining 11/2 cups vegetable broth into a small sauce pan. Bring to a simmer over medium heat. Put 4 cups of the toasted bread cubes in a large bowl. Add the mushroom-pecan mixture and stir gently to combine. Pour in 1/2 cup of the hot vegetable broth and stir to combine. Add as much of the remaining broth as needed so the mixture is moist but not soupy. (If the mixture still seems dry after adding all of the broth, add a small amount of water.)

6

Spread the stuffing in an even layer in the bottom of the prepared baking pan or casserole dish. Spread the potato mixture over the stuffing in an even layer. Sprinkle with the paprika. Cover loosely and bake for 40 to 45 minutes. Uncover and bake for 5 to 10 minutes, until slightly golden on top. Cool for 15 minutes. Cut into squares and serve warm.

7

NOTE: If preferred, you may saute both the onion in 1 tablespoon olive oil, (rather than 1/4 cup vegetable broth), for a richer flavor in your stuffing. Use the same method for the mushrooms, if desired.

Holiday Stuffing Casserole
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