3 Tbsp Butternut Squash Seed Oil
8 oz Shiitake mushrooms, sliced
2 medium onions, chopped
2 cloves fresh garlic, chopped
3 ribs celery, finely diced
2 medium carrots, finely diced
1-1/2 tsp Dried Thyme
1 1/2 tsp Dried Rosemary
2 Tbsp butter
4 Cups chicken (or vegetable) stock
16 oz stuffing mix / croutons (preferably unseasoned)
1 medium apple, cored and diced
Salt and Pepper to taste
Preheat oven to 350 degrees F. In braising pan, heat squash seed oil on the stove over medium high heat. Add Shiitake mushrooms; cook about 5 minutes, stirring frequently, until moisture in the mushrooms is reduced and the mushrooms are slightly browned. Add finely-chopped celery, carrot, onion and garlic; continue to cook, stirring often, another 5 to 8 minutes or until lightly browned. Add Rosemary and Thyme, cook 1 minute more. Add butter and chicken (or vegetable) stock. Bring mixture to a simmer before turning off the burner.
In a big bowl, combine the croutons or stuffing mix with the diced apple; toss to combine. Stir stuffing into spiced mixture in the braising pan, mixing gently to combine. Season mixture to taste with salt and pepper.
Transfer stuffing to a greased 9 x 13 roasting pan and bake in the oven on center rack of for 30-35 minutes, or until stuffing is nicely browned and cooked through. Sprinkle with additional salt and pepper, and drizzle with additional butternut squash seed oil to taste before serving.
Adapted from Wholehearted Foods.