Nov 27
Thanksgiving Currant Mushroom Stuffing
I made my first fat free vegan stuffing. I placed bread slices in the oven for about 1/2 hour until they were slightly crispy. I cubed the bread and set aside in a large bowl. In a pan, I cooked the chopped onions, green peppers, garlic and celery until the onions were translucent, about 15 minutes. I added the cubed mushrooms and cooked for another 15 minutes. I let this cool to room temperature.
