Stuffing: Unstuffed

• 2 cups cremini mushrooms, cleaned and quartered
• 1 cup grape or cherry tomatoes, halved
• 1 red and yellow bell pepper, diced
• 6 cups cubed bread (baguette, rye, pumpernickel, sourdough or whatever)
• 1 tablespoon minced garlic
• 1 - 1 1/2 cups homemade vegetable stock
• 1 sprig fresh sage
• 1 sprig rosemary
• 1 teaspoon coriander seeds
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper

1. Pre-heat the oven to 350u0b0F.rnrnGrease the pan well because last time I made this stuffing it stuck to the pan, even though it was glass!
2. Saute the mushrooms in olive oil with the garlic. Toss everything but the stock into the greased casserole dish.
3. Pour over the stock, preferably warmed first, cover and bake for 30 minutes.
4. After 30 minutes, check on it. If you like it a bit wet add more stock. If it's too wet, leave the cover off and return to the oven to dry out and crisp up. Whatever you do - don't stir.

cremini mushrooms, grape, red, bread, garlic, vegetable stock, sage, rosemary, coriander seeds, salt, pepper

Taken from food52.com/recipes/7881-stuffing-unstuffed (may not work)