Note: You can prepare the stuffing 1 day ahead and then bake with the rest of the meal.
2 Tbs. olive oil
4 bay leaves
2 carrots, peeled and cut in ¼-inch dice
1 red onion, finely diced
2 ribs celery, cut in ¼-inch dice
12 oz. sliced mushrooms
6 slices One Mighty Mill Power Grains bread, cut in ½-inch dice (about 4 cups)
1 cup low-sodium chicken broth
2 Tbs. unsalted butter, cut into pieces
1. Heat the oven to 400f. Set a 12-inch, heavy-based skillet over medium-high heat for 1 ½ min. Add the oil and bay leaves and then the carrots, onion, and celery. Reduce the heat to medium, sprinkle with ½ tsp. salt, and cook, stirring occasionally, until the onion becomes tender, about 10 minutes.
2. Add the mushrooms, sprinkle with ½ tsp. salt and cook, stirring, until they start to soften, about 3 min. Add the bread cubes and chicken broth and cook stirring for 2 minutes so everything is evenly mixed.
3. Transfer the bread mixture to an 8”x 8” baking dish, top with the butter, and bake until the top browns and the vegetables soften, about 25 minutes. Serve immediately.