Pineapple Cranberry Stuffing

By Lucia Tiffany, MPH, RN, CLC
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Ingredients

2 cups Portobello mushrooms, cubed small (2 medium caps)
1 1⁄2 cups chopped celery (about 3 stalks)
1 cup chopped onion
1⁄4 cup Smart Balance lite or Earth Balance spread
1⁄2 tsp salt
8 cups herbed or onion/garlic whole grain croutons
1 20-oz can crushed pineapple, drained
1 cup dried cranberries
1 cup chopped toasted pecans
1 tsp dried oregano, crushed
1 tsp dry sage
2 cups boiling water

Instructions

  1. Sauté mushrooms, celery, onion, margarine and salt until brown and tender, about 10 minutes.
  2. In a large bowl combine stuffing, sautéed ingredients, pecans, fruits, and spices.
  3. Gradually pour boiling water over stuffing mix, 1⁄2 cup at a time, tossing 3 or 4 times to coat.
  4. Set aside about 6 cups of stuffing for the tofu turkey loaf. Spoon remaining stuffing into a shallow baking dish.
  5. Cover tightly with foil and bake at 325° F. for 35 to 40 minutes.