1/4 cup Butter or Olive Oil
2 cloves Organic Garlic minced
1 cup Mushrooms
1 Onion finely chopped
1 cup Organic Celery finely chopped (3 stalks)
1 cup Baby Summer Squash (use Crookneck Squash) finely chopped
1/4 cup Bacon Bits or Soy Bacon Bits
4 cups Dry Multi-Grain Bread diced 1/2 inch thick
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Dried Marjoram or Oregano
2 teaspoon Dried Parsley
2 teaspoons Ground Sage
1 cup Stock (Vegetable or Chicken Stock)
1/4 cup Organic Tomatoes diced
Brown garlic in butter (or olive oil). Add mushrooms and sauté.
Add the rest of the vegetables and cook until they begin to soften.
Stir bacon bits into mixture, then lower heat to medium and add bread cubes, tomatoes and seasonings.
Continue cooking for approximately 5 more minutes stirring continuously.
Add hot vegetable stock and mix well.
Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow cooking and the frequent stirring).
To cook place in a covered casserole dish and bake for 30 minutes in 350-375°F oven.
Tip from Marc Mulcahy:
Why this way? Interestingly enough many cooks myself included believe stuffing tastes better when it is cooked outside of the turkey.