Vegetarian Wild Mushroom Stuffing for Thanksgiving

Aunt Kay's Savory Vegetarian Wild Mushroom Stuffing: Yield 6-8 Serving - Every year for nearly two months leading up to the New Year, Mama almost always appeared to be desperately in search for an excuse just to entertain somebody. Our home became a kind of busy buffet intersection full of holiday cheer as dozens of our friends and family would drop by for an obligatory tasting of whatever she had coming out of the oven or off of the stove.

I will never forget that year when my Aunt Kay came over one Saturday morning dressed in all white linens from head to toe. She is my Mama's baby sister and after my grandparents passed away, Mama took over the duty of raising her. In a sense she became her second mom. So, it was quite a surprise that day, when I peaked into the kitchen only to find them in the midst of a rather heated conversation. Mama was a devout Christian and she raised Aunt Kay in her own church. Well, apparently Aunt Kay had suddenly taken upon a new religion. She said that she was a vegetarian and would no longer eat meat. She began to follow strange holidays, and always whenever I saw her, she was dressed once more in all white linens from head to toe. That day, they argued so furiously that I truly thought that this might actually cause irreparable damage to their relationship.

Nonetheless, before the evening was over they had come to terms in a loving embrace, only to recommit themselves to their enduring support for one another. They agreed to disagree. From that moment on Mama took pains whenever Aunt Kay was around to always come up with something vegetarian that was made especially for her. This is one of my favorites.

8 Ounce Pitted Prunes chopped fine

¾ Cup Port Wine

2 T Olive Oil

2 Medium Onions small dice

3 Cloves Fresh Garlic, minced

2 Stalks Celery small dice

1Lb Wild Mushrooms* chopped

15 Cups Multi grain Bread cut into ½ inch cubes

½ Cup Currants

1 t Rubbed Sage

1 T Fresh Thyme* chopped fine

2T Fresh Parsley* chopped fine

1 t Dried Marjoram optional

1/8 t Nutmeg

1 Pinch Cayenne

Salt & White Pepper to Taste

28 Ounces Vegetable or Mushroom Broth hot

Pour ¼ Cup Port Wine over Prunes and allow them to macerate overnight. Lightly sauté' (maybe 2 to 3 min) first 5 ingredients together. Deglaze pan with the remaining Port Wine until all the alcohol is cooked off (usually means vapor has fully dissipated). Cover and allow sauté to sweat with heat off. Prepare a casserole dish by lightly coating it with oil and then toss the bread with the next nine ingredients together. Pour the hot stock over the bread mixture and allow it to soak 45 minutes or until all the liquid has been fully incorporated. Bake at 350 degrees for 45 minutes until surface is golden brown. Keep covered for the first 35 minutes.

* Pick Portabellas and then a variety of two or three more. Choose Shitake, Oyster, Cremini, Chanterelles, Porcini, Morels, ECT.

* If fresh is not available use 3X Dried Herbs.