Stuffing with Wild Rice Mix and Mushrooms

18 to 20 Servings (Enough to stuff an 18 to 20 pound turkey and fill a 9-inch by 2-inch casserole dish)

• 14 to 16 cups dairy-free and egg-free dried bread cubes (½-inch by ½-inch, see note)

• 3 cups cooked wild rice mixture and cooled (see note)

• 1 cup dairy-free margarine

• 2 cups chopped onion

• 2 cups chopped celery

• 1 cup chopped carrots

• 1/4 cup minced shallot

• 8 ounces button mushrooms, chopped

• 6 ounces baby bella mushrooms, chopped

• 6 ounces shitake mushrooms, chopped

• 3/4 cup minced fresh Italian parsley

• 1/4 cup minced fresh thyme, or to taste

• 1½ tablespoons minced fresh sage, or to taste

• 1½ tablespoons minced fresh rosemary, or to taste

• 1 teaspoon salt, to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 3 to 4 cups chicken broth or stock, or more depending upon how moist you like your stuffing

1. Place the bread cubes and cooled rice into a very large bowl; set aside.

2. Melt ½ cup of the margarine in a large skillet over low heat and add the onions, celery, carrots and shallots.  Saute until softened, do not brown. Remove the vegetables to a bowl and set aside. In the same skillet, over medium high heat melt the remaining ½ cup margarine, add the mushrooms and cook until lightly browned. Pour the mushrooms into the dish with the vegetables and let cool.

3. When the vegetables are cooled add them to the bread cubes and rice. Sprinkle in the herbs and the salt and pepper. Toss to combine. Pour 2 cups of the chicken broth over the bread cube mixture and toss, adding more broth or stock until moistened by the turkey pieces. Taste and adjust the seasonings.

4. Stuff the turkey just before placing in the oven and place the remaining stuffing into the casserole dish, cover and refrigerate until 45 minutes before turkey is done and ready to serve.

5. When ready to bake the stuffing in the casserole dish, cover with foil and place in a 350 degree oven and bake for 20 minutes. Remove foil from dish and bake uncovered for 25 more minutes, this produces a dryer, crispy stuffing.

Note: I make my bread cubes from French bread that I bake several days before Thanksgiving. I slice the bread into ¾ by ¾-inch pieces. Place the cubes on 2 baking sheets and bake in a preheated 350 degree oven until dried and barely browned. It can take anywhere from 10 to 20 minutes, check and stir every 5 minutes. Let cool and store in plastic zipper-lock bags until needed. You could also use a French bread or Cuban bread from a bakery, making sure it is egg and dairy-free. Read the ingredients, making sure they have not used an egg wash on the crust. This is sometimes not listed as an ingredient, ask the bakery. You will need 3 to 4 loaves, depending on size.

Note: I use Rice Select Royal Blend of Texmati White, Brown, Wild and Red Rice.

*Read every label and list of ingredients each time you purchase a product to make sure they are not using egg and dairy.