½cupcurrantsomit if freezing - they won't freeze well
1granny smith apple
1 ½cupsvegetable
stock
1cuprinsedchopped Baby Bella mushrooms (if doubling, fun to add a second kind)
1medium oniondiced
3-4celery sticksdiced
2Tbutter*use vegan butter, to keep dairy free or vegan
2Toil
1teaspoongarlic powder
½teaspoondried rosemaryminced well
½-1teaspoonblack pepperto taste
½teaspoonfennel seedsoptional - I never add
Pinchof salt
Instructions
1. Toast and cube bread crumbs.
2. Add the currants to the vegetable stock to soak while you prepare the vegetables.
3. In a large sauté pan, heat butter and oil. Sauté mushrooms, celery, and onion on medium heat until vegetables are soft and onion is translucent. Add in the rosemary, garlic, pepper, and fennel.
4. Pour vegetable stock with currants in sauté pan and stir.
5. Add in the bread crumbs and apple (cored, and can peel if desired, I usually do) and stir.
6. Transfer mixture to a medium (9x13) baking pan (bigger if you have doubled it).