12 ingredient vegetarian stuffing

Whole wheat croutons
Celery, finely minced
Carrots, finely minced
Roasted, shelled chesnuts (available in a pouch in gourmet shops)
Parsley, finely chopped
Fresh Thyme Sprigs, finely chopped
Leeks, cleaned and thinly sliced
3 cups of garden vegetable stock
1 tablespoon of Spike seasoning
2 Eggs
5 tablespoons of Olive Oil
Sea Salt

Butter caserole dish and set aside.
Beat two eggs with tablespoon of milk and set aside.
Saute vegetables in 2 1/2 of EVOO until slightly browned.  Add dash of salt.
In separate sauce pan, saute chestnuts and shallots in 2 1/2 tablespoons until golden
In large bowl, combine croutons with all ingredients with oil and add gradually add stock until
mixture becomes moist, like a bread pudding mixture.

Pour into casserole dish and bake for 40 minutes at 375
Allow to rest for at least 15 minutes prior to serving

Wine Pairing:  Corey Creek Rose.  This wine continues to be one of our best sellers.  Dry with bold fruit forward.