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| General Category : Side Dish |
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| Food Group : Grains |
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| This casserole is an ideal accompaniment to turkey, and when made with vegetable broth, stands in as a tasty entree for any vegetarians at your dinner table. |
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Ingredients
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2 tbsp (30 mL) vegetable oil |
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1 onion, peeled and chopped |
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1 stalk celery, finely chopped |
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1/2 tsp (2 mL) each salt and pepper |
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1 clove garlic, minced |
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1-1/2 tsp (7 mL) crumbled sage leaves or 1 tbsp (15 mL) chopped fresh sage |
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2 cups (500 mL) sliced mushrooms |
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4 cups (1L) cubed day-old bread |
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3 eggs, beaten |
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1-1/2 cups (375 mL) vegetable or chicken broth |
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2 green onions, thinly sliced |
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Preparation
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Heat half the oil in a skillet set over medium-low heat. Add onion, celery, salt, pepper, garlic and sage and cook, stirring occasionally, for 5 minutes. Increase heat to medium-high. Add remaining oil and add mushrooms. Cook, tossing, for 3 to 4 minutes or until browned.
Preheat oven to 350F (180C). Lighly oil a 10-in (25-cm) pie plate or shallow casserole dish. Spread bread cubes evenly in dish. Sprinkle with onion mixture. Whisk eggs into broth. Pour evenly over bread mixture. Sprinkle green onions. (Can be prepared to this point, covered, and refrigerated overnight. Bring to room temperature for 30 minutes before cooking.)
Bake in centre of preheated oven for about 40 minutes or until set and golden. Let rest for 10 minutes before slicing and serving. Makes 8 to 10 servings.
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Nutritional information
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Per serving: 97 cal (45% from fat), 5 g fat, 10 g carb, 4 g protein, 1 g fibre, 187 g sodium.
Make Ahead:Can be made at least 8 hrs ahead.
Light: Less than 10 g fat. |
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Calories : 97
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