The Best Vegetarian Stuffing

Dear Turkey,

After this, I will be done telling you about Thanksgiving. But the world needs to know about my mom's vegetarian stuffing. Especially since (after 4 iterations) she finally wrote down the actual recipe that someone who isn't my mom can follow.

You may accuse me of not knowing anything about stuffing. Fine. But then why did I have to keep the meat-eaters from eating all of it?

Vegetarian Stuffing That You Will Have To Hide From The Meat-Eaters

Ingredients:
- 1 stick butter
- 15 oz seasoned bread stuffing mix (the dry stuff -- read the ingredients to make sure it's vegetarian)
- 1 can Amy's Organic Cream of Mushroom Soup (splurge)
- 12 oz sliced mushrooms
- 1 can sliced mushrooms (this is usually slightly smaller than a regular size can, but not a tiny one), 1/2 of liquid drained
- 1 c parsley + 2 c mirepoix (I just put a ton of onions, carrots, celery, and parsley in the food processor and used 3 c -- this is way cheaper than buying precut mirepoix and the small pieces are nice)
- 1/2 c water that you used to rinse the food processor with after chopping (or not)

Instructions:
- Cook the veggies in the butter for about 10 mins on medium heat. You want them to get a little brown, but mostly just transparent and not too dried out.
- Add the soup and heat through.
- Transfer to a large bowl (if your pot isn't huge) and stir in bread crumbs.
- Add the water if it seems dry, or you can also add veggie broth. Taste it and add poultry seasoning if you want to.
- Bake at 375 degrees for 30 minutes covered, and then 15-20 minutes uncovered.

Enjoy,
Tofu