It's All About Filling Yourself Up (But Not How You Think) Fennel Fig and Apple Oil Free Plant Based Stuffing

1 loaf 100% whole wheat or sprouted bread, cut into ½ inch cubes

1 cup diced yellow onion (130g)

1 cup diced celery (135g)

1 medium-sized fennel bulb (stalk, ends, and core removed), diced (shave off any brown spots on outside of bulb with a knife)

8 oz diced button mushrooms (about 2 ½ cups / 180g)

1 medium-sized apple, diced (any variety will do, but Granny Smith, Macintosh, Honeycrisp or Jonagold work well)

2 garlic cloves, minced

½ teaspoon salt

⅛ teaspoon black pepper (about 5 turns)

8 dried figs, diced (stems removed and discarded)

¼ cup loosely packed chopped parsley (5g)

1 ½ tablespoons fresh sage, minced (or 1 ½ teaspoons dried rubbed sage)

1 tablespoon fresh thyme, minced (or 1 teaspoon dried)

¼ teaspoon dried crushed rosemary (crush with the back of a spoon or with a mortar and pestle)

¼ teaspoon dried marjoram

¼ teaspoon dried oregano

3 cups low-sodium vegetable stock or water (710ml)

Directions at cleanfooddirtygirl.com

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