Holiday Stuffing

• 1 leek, sliced
• 1 package portabello mushrooms, sliced
• 1 package crimini mushrooms
• 1 package button mushrooms
• 1/2 bag of spinach, chopped
• 1 onion, diced
• 3 stalks celery, sliced
• 6-8 baby carrots, sliced
• 3 Knorr vegetable boullion cubes
• 1-2 chicken boullion cubes (depending upon taste)
• 1/2 cup white cooking wine
• 1 cup water
• Butter
• Fresh garlic, chopped (amount to taste)
• Salt and pepper (to taste)
• 12 - 14 cornbread muffins or 1 large pan of cornbread (I use Jiffy mix when in a hurry)
• 1-2 bags of Herb-seasoned Stuffing Mix(Mrs. Chathams)

Preheat oven to 350 degrees. Melt some butter in large frying pan. Add fresh garlic and saute for a minute or two. Add sliced or chopped mushrooms, leek, onion, carrots, and celery; saute about 10 minutes, add boullion cubes, cooking wine, water and spinach; simmer about 20 minutes. In large bowl, crumble cornbread or muffins, add stuffing mix, remove frying pan from stove and spoon mixture into bowl with the crumbled cornbread and stuffing mix. Depending upon how moist you like your stuffing, you can always add a can of vegetable broth/boullion to the mixture. Put into greased casserole dish, cover with aluminum foil and bake for 30 - 35 minutes, remove foil and bake an additonal 10 - 15 minutes (depending upon how crunchy you like the top to be).

I use olive oil spray to grease my pan. I also heat up in a separate pan, a couple of vegetable boullion cubes, 3/4 cup water, and 1/4 cup cooking wine to add to the mixture if it is too dry. (If I don't need it, then I freeze it in ice cube trays for other uses.