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Apple, Pecan And Mushroom Stuffing

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Self Magazine
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dairy free sugar free vegan vegetarian thanksgiving

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Ingredients

1 tablespoon olive oil

2 cups diced fennel

1 large chopped onion

1 cup cremini mushrooms (chopped)

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 stale whole-wheat baguette cut into 1/2-inch cubes

4 cups corn bread cut into 1/2-inch cubes

2 chopped apples

1 can (14 oz) reduced-sodium vegetable broth

1/2 cup chopped unsalted pecans

1/3 cup chopped fresh parsley

1/4 teaspoon salt

black pepper to taste

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