Stuffing Supreme - Recipe

In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add cumin and cook, stirring, 1 minute. Add onion and cook, stirring often, until softened, 5 minutes. Season with paprika, thyme, oregano and cayenne. Stir in garlic, celery and bell pepper and cook, stirring often, 10 minutes. Stir in currants, apple, parsley, rosemary and sage and remove pan from heat.

Add vegetable mixture, toasted pecans, tamari and both vinegars to rice mixture. Stuff vegetable of choice and bake according to directions (see "Stuff it your way," p. 58), or serve as a side dish.

PER 1/2-CUP;: 244 CAL.; 4G PROT.; 12G TOTAL FAT (1c SAT. FAT); 25G CARB.; 0 CHOL.; 336MG SOD.; 3G FIBER

Mushroom Stuffing

MAKES 7 CUPS DAIRY-FREE

The combination of meaty shiitake mushrooms, wakame seaweed and burdock make this an excellent vegetarian "seafood" stuffing. To crush croutons, place them in a large zipper-type plastic food storage bag, seal and run a rolling pin over bag.

3 (6-inch) pieces wakame
  (see glossary, p. 115)
2 Tbs. olive oil
1 medium onion, chopped
4 medium cloves garlic, minced
1 tsp. Old Bay seasoning
  (see glossary, p. 115)
1/2 tsp. dried thyme
1/8 tsp. cayenne
3 medium stalks celery, chopped
1 medium red bell pepper,
  chopped
1/2 cup chopped burdock (3 oz.)
  (optional; see glossary, p. 115)
8 oz. shiitake mushrooms, stemmed and
  chopped (2 1/2 cups)
1/2 tsp. ground cumin
3 Tbs. mirin (see glossary, p. 115)
1 recipe (3 1/2 cups) crushed Crouton
  Stuffing Base (see recipe, p. 60)
6 scallions (white and light green parts),
  finely chopped
2 Tbs. chopped fresh dill
1/2 cup vegetable broth, or as needed

IN SHALLOW BOWL, combine wakame and hot water to cover. Let soak 15 minutes. Drain and chop coarsely (you should have about 1/2 cup).

Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic, Old Bay, thyme and cayenne until blended. Add celery, bell pepper and burdock if using and cook, stirring occasionally, 5 minutes. Reduce heat to medium-low, stir in wakame and cook 4 minutes. Remove pan from heat.

In another large skillet, heat remaining 1 tablespoon oil over medium-high heat until hot but not smoking. Add mushrooms and cumin; stir vigorously to keep mushrooms moving. Add mirin and cook, stirring, 2 minutes. Remove pan from heat.

In large bowl, combine croutons, vegetable mixture, mushroom mixture, scallions and dill. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Season with salt and pepper to taste. Stuff vegetable of choice and bake according to directions (see "Stuff it your way," p. 58), or serve as a side dish.

PER 1/2 CUP: 125 CAL.; 2G PROT.; 8G TOTAL FAT (1c SAT. FAT); 13G CARB.; 0 CHOL.; 381MG SOD.; 2G FIBER

Mixed-Grain and Tempeh Stuffing

MAKES 10 1/2 CUPS DAIRY-FREE

In this delectable stuffing, we use several techniques that enhance flavor. Many of the ingredients are sauteed separately to preserve their unique character; the pan in which the tempeh is browned is deglazed; and whole spice seeds are pan-roasted in oil. Use this dressing to stuff onions, mushrooms, zucchini or another vegetable of your choosing.