Updated: Mar 25
3 cups unseasoned whole wheat croutons 1 cup vegetable broth 1 (15-ounce) can black olives 1 cup dried cranberries 1 cup raw pine nuts (optional) ¼ cup olive oil 1 (4-ounce) can sliced mushrooms, drained 1 cup onion, chopped 1 cup celery, diced ¼ teaspoon dried thyme ¼ teaspoon dried sage ⅛ teaspoon dried marjoram 1 teaspoon dried sweet basil ⅜ teaspoon garlic powder ⅜ teaspoon savory ¼ teaspoon salt Directions:
Preheat the oven to 350 degrees. In a large mixing bowl, add croutons and pour the vegetable broth over the top. Mix well. Add the olives, cranberries, and pine nuts to the croutons and mix well. In a large skillet, sauté in the olive oil, all the remaining ingredients until the onions are tender. Pour the sautéed ingredients over the croutons and mix well. The stuffing should be moist, but not dripping. Spoon the stuffing into a sprayed glass baking dish. Bake at 350 degrees for about 30 to 45 minutes.
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