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Wendy Sterling, Registered Dietitian, Author of How to Nourish Your Child Through An Eating Disorder; No Weigh! A Teen’s Guide to Body Image, Food, and Emotional Wisdom; and Raising Body Positive Teens, shares her favorite holiday recipe with us.
A delicious side dish for your next holiday meal.
Simple steps for making the stuffing
Rosemary Sourdough Mushroom Stuffing
A favorite holiday recipe.
Instructions
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1. Toast and cube bread crumbs.
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2. Add the currants to the vegetable stock to soak while you prepare the vegetables.
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3. In a large sauté pan, heat butter and oil. Sauté mushrooms, celery, and onion on medium heat until vegetables are soft and onion is translucent. Add in the rosemary, garlic, pepper, and fennel.
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4. Pour vegetable stock with currants in sauté pan and stir.
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5. Add in the bread crumbs and apple (cored, and can peel if desired, I usually do) and stir.
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6. Transfer mixture to a medium (9×13) baking pan (bigger if you have doubled it).
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7. Bake covered at 375 degrees F for 45 min.
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8. Let stand 10-15 min prior to serving.
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9. Serves 6-7 people.
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