Ingredients

• 3/4 cup butter (or olive oil)
• 1 pound crimini mushrooms, halved
• 1 leek
• 2 celery stalks
• 1 head cauliflower, broken into florets
• 1 cup hazlenuts
• juice of 1 lemon
• 1 teaspoon lemon zest
• 2 garlic cloves
• 1 tablespoon fresh thyme
• 1/3 cup chopped parsley
• 1/2 teaspoon sea salt

_Who would want to eat stuffing made of anything other than bread? Well, a lot of people. By using a delicious variety of vegetables, you can avoid all the refined grains in the usual stuffing. It tastes great! Give it a try.

Bountiful Breadless Stuffing

Try this tasty alternative to traditional stuffing

1. Preheat oven to 350 degrees F.
2. Melt 1/4 cup of butter in saute pan over medium heat. Saute mushrooms, leek, and celery for about 5 minutes (until mushrooms soften some).
3. Combine with cauliflower in a 13x9 inch rimmed baking pan.
4. In a food processor, combine hazelnuts, 1/2 of the lemon juice, lemon zest, garlic, thyme, parsley, salt and 1/2 cup of melted butter. Pulse until well-blended and hazelnuts are in tiny pieces, but not as smooth as paste.
5. Bake 45 minutes at 350 degrees F, stirring occasionally.

  6.   Raise heat to 375 and bake another 35-45 minutes, stirring several times so the stuffing does not burn or  
        stick to the pan.
  7.   Right before serving, add the remaining lemon juice on top and add more salt if needed.

This stuffing can be baked a day ahead and then covered and re-heated before serving.

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