What is Thanksgiving without stuffing

Happy Thanksgiving:  

 I went to the farm this week and got my vegetables for our Thanksgiving meal.  I managed to pick up a variety of mushrooms for this recipe.  The first time we had it was around my friend Liz's table.  It has since become a family favorite.  I make it with vege stock and olive oil so it is a great recipe for the vegetarians in my family.

So as you stuff your life full of work, and school, think about the other ingredients that are important to you. 

This weekend I will stuff my life full of hiking, friends (like Liz) and family (and a bit of mushroom stuffing too.)

The recipe for Mushroom Bread Stuffing can be found right here (without reference to butter): Note: The author notes that this stuffing can be cooked inside the bird - any extra can be cooked on the side 1/3 cup olive oil 2 onions, coarsely chopped 2 cloves garlic, finely chopped 3 ribs celery, sliced 2 leeks, trimmed, cleaned and chopped 1 lb.(500g) mushrooms (mixture of wild and cultivated), sliced 10 cups (2.5L) crusty bread, cut into chunks (about 1 lb/500 g) 2 cups turkey or chicken stock or vege stock 1/2 cup fresh parsley, chopped 1/4 cup (50 ml) fresh sage, chopped (1 tbsp/15 ml, dried) 2 tsp. (30 ml) fresh thyme Salt and pepper, to taste Heat oil in large, deep skillet or Dutch oven. Add onions and garlic and cook for a few minutes, until fragrant. Add celery and leeks. Cook gently for 5 minutes, until softened. Add mushrooms and cook until any liquid evaporates. Add bread cubes and combine well. Add chicken stock to moisten. Add herbs and season to taste. Place stuffing in a 3 qt/3L oiled casserole. Cook uncovered for a crusty top, or covered for a more moist texture. Bake in a preheated 325F/160C oven for 30-40 minutes, or until heated thoroughly. When turkey is finished, spoon some juices from the turkey over the stuffing. Makes 8-10 servings. Source: http://life.nationalpost.com/2010/10/01/thanksgiving-classics-from-bonnie-stern/