Fall Weekends and Thanksgiving Stuffing

Name: Fall Weekends and Thanksgiving Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 1 kilograms mushrooms—button or crimini—chopped; 283 grams water chestnuts, coarsely chopped; 473 milliliters stalks celery, chopped; 1 loaf cornbread (see recipe below), cubed and crumbled a bit; 5 servings optional: dried cranberries, chestnuts; 2 eggs, beaten; 2 Tbs olive oil; 1 liters medium onions, chopped; 473 milliliters pecans, toasted and coarsely chopped; 5 servings pepper to taste; 2 teaspoons salt; 1 liters sourdough bread, cut into 1/2-inch cubes

Fall Weekends and Thanksgiving Stuffing is a dairy free and vegetarian side dish. This recipe serves 5. One serving contains 608 calories, 20g of protein, and 37g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. If you have cornbread, water chestnuts, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.