Gorgeous fall vegetables generously lace this traditional-style dressing. To make it your own, feel free to experiment with different combinations of your favorite veggies and herbs.
Olive oil cooking spray
2 tbsp olive oil
2 stalks celery, cut into 1/4-inch slices
1 carrot, peeled, halved lengthwise and cut into 1/4-inch slices
1/2 bulb fennel, cored, halved lengthwise and cut into 1/4-inch slices
1 yellow onion, cut into 1/4-inch dice
8 oz brown or cremini mushrooms, quartered or sliced
1 1/2 tsp chopped fresh thyme leaves
1 1/2 tsp chopped fresh rosemary leaves
1/2 tsp fresh ground black pepper
12 oz fresh-baked crusty whole-wheat bread, cut or torn into ¾-inch pieces (about 12 cups)
1 1/2 cups low-sodium chicken or vegetable broth
Preheat oven to 400°F. Mist a 2- to 2 1/2-qt casserole dish with cooking spray and set aside.
In a large skillet on medium, heat oil. Add celery, carrot and fennel and cook, stirring occasionally, for 4 minutes. Add onion and cook, stirring occasionally, for 2 minutes. And mushrooms and cook, stirring occasionally, until vegetables are very tender, 6 to 8 minutes. Transfer mixture to a large bowl and add thyme, rosemary and pepper. Stir in bread, then add broth and gently stir to evenly moisten. Transfer to prepared casserole dish.
Cover with foil and bake until heated through, 25 to 30 minutes. Uncover and bake until browned on top, about 20 minutes.
Mashed potatoes are a wonderfully blank canvas that can be enhanced by adding other vegetables to the cooking water. Here, cauliflower adds nutty notes while dill stirred in at the end adds lovely green flecks and a pop of fresh flavor.