Stuffing

We had this stuffing with the Potato Mushroom Casserole last Sunday, and Lord was it good.  This recipe feeds a large group-we were about 15 and had some left over.

Ingredients:

2 16 oz bags of croutons
Approximately 8 cups vegetable stock
2 fennel bulbs
3 small yellow onions
Fresh sage
1-2 lbs mushrooms
8 oz wild rice
2-3 cups pecans
2 cups cranberries

Directions:
Chop the fennel, onion and mushrooms.  Sautee fennel and onion in olive oil till they sweat, then add the mushrooms.  In a separate saucepan, heat the stock to simmer.  Place croutons in a large stock pot and add the hot stock.  Melt the butter and add it to the croutons, then add the cooked fennel, onion and mushrooms.  Chop pecans and add them, along with the cranberries, to the mix.  Delicious!

–Prepared with our help by Jen on November 20, 2011