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Mushroom-Almond Stuffing (with Apple)
(measurements and amounts are approximate, since I rarely measure)- Mushrooms - chopped (a few sliced on side for optional garnishment) - I use button, baby bellas or a mixture of both
- Almond Slivers (or slices per preferences & availability) (set some aside for optional garnishment)
- One apple - cored, peeled, diced (I prefer Granny Smith for the tartness)
- Onion- diced
- Celery - diced (a couple stalks)
- Fresh Garlic - minced (a couple cloves)
- Green Onion, diced (set some aside for optional garnishment)
- Bag dry seasoned breadcrumb cube mix or cubed stuffing mix (or use dried bread and adjust seasonings as needed)
- Vegetable broth
- 1/2 - 1 cup butter or margarine (depending on taste use butter or a vegan spread like Earth Balance)
- Fresh Herbs - minced - I typically use a poultry mix with sage, thyme, and rosemary
- salt & pepper to taste
Use whatever veggies, fruits, or nuts you prefer. I like the mildness of the almonds, but they can omitted or substituted with another nut or seed such as walnuts. (I use walnuts in another Thanksgiving recipe instead.) In past years I have added shredded carrots to saute mixture for color or in place of the sweetness of the apple. Personally, I prefer the apple to the carrots. If you don't like the minced garlic or green onion, don't use it. Make it your recipe and your traditions.
Chop & dice everything ahead of time. (It will make your life that much easier.) Sometimes, I "cheat" and use a counter top food chopper to work through the veggies and apple faster. 
In a large bowl I place bag of cubed stuffing mix or dried cubed bread crumbs & set aside.
In large skillet with butter, margarine, or vegan spread start sauteing mushrooms, celery, onion, apple, garlic, and toast almonds. (Sometimes I cut the amount of fat, but sauteing with butter/margarine and white wine.) I always end up sauteing in multiple batches and adding to the cubed breadcrumb mix as I go. The whole house smells wonderful as the veggies, fruit, & nuts are sauteed and it just makes feels like Thanksgiving. After the everything is sauteed I warm the vegetable broth (couple cups depending on wetness needed and ratios on on cubed stuffing mix) and whatever butter or margarine I have left to add. The fresh herbs, fresh green onion, sauteed mix, broth, butter/margarine are all mixed together in bowl and seasoned to taste (I usually don't add any salt, but everyone's taste and preferences are a little different). Add any more broth or other liquid as needed to moisten
I scoop the well mixed stuffing mix into a pan or pans (I often make a decent sized batched, than separate into more than one smaller pan and freeze ahead to have it for multiple Thanksgiving gatherings, for vegetarian friends who don't cook, or for later). I garnish with mushroom slices, almonds, green onion, and sage leaf flowers or butterflies. This is completely optional, but started as a way to differentiate my stuffing from the meat-broth based stuffing at the Thanksgiving table. At this point, it's my tradition & I'm sticking with it.
It can be made ahead of time and frozen (I usually make mine a couple days ahead of time to cut down prep work on busy Thanksgiving day), and baked later or it can be baked that day. I bake at approx 350 degrees (depending on what it might be sharing the oven with) and baking times vary by oven sharing, temp, & whether frozen at time of baking. Baked covered & remove covering at end to let top brown and crisp a bit. The mushroom flowers with have browned and it will be cooked through.
Variation: For the purists who just need to stuff stuffing inside of something, try a small hallowed cooking pumpkin or any other fall friendly vegetable and bake.
Serve along side your Thanksgiving favorites & don't be afraid to top with some mushroom-onion gravy or any vegetarian or vegan gravy.
Include any questions, comments, or your own veggie traditions below!
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