Method

1. Saute chopped onion in olive oil.

2. Coarsely chop the fresh herbs and add to onion mixture.

3. Add 1/2 the pecans and toast lightly.

4. Combine whole grain breadcrumbs, thawed spinach, dried cranberries, and onion mixture. Stir to mix well.

5. Combine one cup of the vegetable stock with eggs and mix.

6. Pour vegetable stock mixture over breadcrumbs and stir. Add additional stock until the bread is moist throughout, but not wet. The spinach will keep the stuffing moist as long as you don’t over cook it.

7. Cover and bake at 350 degrees for 30 minutes.

8. Remove the cover, top with remaining pecans and bake for 15 minutes.

Notes

You can leave the spinach out the night before to thaw. If you forget to put it out early enough to thaw at room temperature, put it in a colander and run warm water over it to speed the thawing process.