Ingredients
1 cup millet, cooked
1 tablespoon ground flax meal
3 tablespoons filtered water
8 slices of bread, toasted and cubed
1 small onion, diced
6 cloves of garlic, peeled and diced
2 celery stocks, diced
8 ounces of button mushrooms, chopped
1 cup millet, cooked
1/4 cup dried cranberries (use raisins if you can find dried cranberries)
1 cup veggie broth (1 cup filtered water mixed 1/2 tablespoon Better Than Bullion veggie broth concentrate)
1 teaspoon dried parsley
1 teaspoon poultry seasoning (make sure it is vegan)
1 teaspoon dried rosemary (ground up with a mortar and pestle or a clean coffee grinder), optional
1 teaspoon thyme
1 tablespoon soy sauce.
Directions
Cook the millet per the instructions on the packet.
Mix the flax meal with water and let it thicken.
Turn oven to 350°F
While millet is cooking toast the bread slices and then cube them with a sharp knife one slice at a time. This help keep them separate and maintains most of their thickness. Put the bread in a large bowl. Alternatively, you can cube multiple pieces at once using a serrated bread knife and allowing the serrations to do the work. If you try to push through the bread to rapidly with pressure the chunks will stick together and your stuffing will have globs of bread chunks.
Sauté the onions, garlic, celery and mushrooms in a skillet until the mushrooms have released their water.
Put cooked millet, flax mix and sautéed onion mix in the bowl with the bread. Add dried cranberries, parsley, poultry seasoning, rosemary (if using), thyme and soy sauce. Add one cup only of the veggie broth and mix together. If mix seems dry add more stock. The idea is to have a moist mix, not a soggy mix. You’ll have to stir with some enthusiasm or use your hands to incorporate the stock into the stuffing mix. Taste. Adjust seasoning if needed. Add more filtered water or broth, if needed.
Lightly spray a medium casserole dish with cooking spray. Take mix from the bowl to the casserole. Bake, covered for 30 minutes. Remove cover from dish, turn oven to broil and cook for 3 to 5 minutes longer. Make sure not to burn it, which is a drag, so check at the 3 minute mark.
Serve directly from the casserole or plate separately. I like the casserole – fewer dishes. Enjoy.