As promised, here is the recipe for my stuffing. It was in the Detroit Free Press in an article about vegetarian side dishes for Thanksgiving. I've noted the ingredient changes I made.
Wild Rice and Veggie Stuffing
1 cup uncooked wild rice
1 cup sliced fresh mushrooms
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
4 cups vegetable broth
2 tbsp. Earth Balance
A few grinds of black pepper or to taste
5 cups herb-seasoned stuffing cubes, such as Pepperidge Farm
NOTE: I substituted homemade French bread, cubed and dried, along with the following herbs:
1/4 cup snipped fresh parsley
1 tbsp fresh snipped rosemary
1/2 tsp ground sage
1/2 tsp ground thyme
I also added 2 chopped Granny Smith apples and a couple handfuls of dried cranberries along with the bread cubes
1. In a slow-cooker, place the rice, mushrooms, onion, celery, carrot, buttery spread, vegetable broth and black pepper. Stir well. Cover; cook on lowest setting for 5 hours.
2. After the 5 hours, stir the stuffing cubes into rice mixture. Cover; cook another 50 minutes. Stuffing should be moist and tender.
Serves: 8 / Preparation time: 20 minutes / Total time: 6 hours in a slow-cooker
Nutrition Information (with Pepperidge Farm stuffing):
339 calories (44% from fat ), 17 grams fat (5 grams sat. fat ), 5 grams carbohydrates , 17 grams protein , 1,298 mg sodium , 8 mg cholesterol , 4 grams fiber.
From Susan Kline of Troy. Tested by Susan M. Selasky for the Free Press Test Kitchen.
1 cup plus 7 tablespoons filtered water*
2 tablespoons olive oil
1 teaspoon fresh lemon juice
1-1/4 teaspoon sea salt
2 teaspoons Sucanat or fructose
4-1/3 cups bread flour
1 tablespoon active dry yeast
2. When complete, remove bread pan from machine and invert to remove loaf.
* I find that I usually have to add an extra couple of tablespoons water during the 1st kneading cycle because the dough seems dry. Keep an eye on it.