Squash Seed Stuffing with Roasted Mushrooms

 

3 Tablespoons Liquid Gold Roasted Butternut Squash Seed Oil
8 oz of shitake mushrooms, sliced
2 medium onions, chopped
2 cloves garlic, chopped
3 ribs of celery finely diced
2 medium carrots finely diced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 Tablespoons butter
4 cups chicken stock
16 oz stuffing croutons (preferably unseasoned)
1 medium apple, cored and diced
Salt and pepper to taste

Preheat oven to 350 degrees F. In a roasting pan, heat squash seed oil on medium high. Add mushrooms; cook about 5 minutes, until moisture is reduced and mushrooms are slightly browned. Add celery, carrot, onion and garlic; cook, stirring 5 to 8 minutes or until lightly browned. Add herbs, cook 1 minute. Add butter and stock; bring to a simmer. Turn off heat.

Combine croutons and apple; gradually add to mixture in roasting pan, stirring gently. Season to taste with salt and pepper. Bake in greased 9 x 13 roasting pan on center rack of oven 30-35 minutes, or until stuffing is nicely browned and cooked through. Sprinkle with salt, pepper, and drizzle with squash seed oil to taste before serving.

Serves 8.