Ingredients: 6 tablespoons olive oil (divided) 1/2 cup coarsely chopped cipollini onions 3 cups chopped & de-stemmed mushrooms (mix of shiitakes & creminis) 3 cloves garlic, minced 2 stalks celery, diced 1/4 cup chopped sage 2T minced rosemary 2 tablespoons balsamic vinegar 5 cups cubed bread (mix of ciabatta & a hearty nine grain) a few kale leaves, coarsely chopped or torn approx. 2 cups vegetable stock (more for reheating) 1/4 cup dried cranberries salt & pepper Instructions: 1. Preheat oven to 350 degrees and grease an 8x12 or 9x13 casserole dish. 2. In the largest skillet you have, heat 2 tablespoons of olive oil over medium heat. Add the onions and let cook until they start to soften. Add the mushrooms, salt & pepper and let the mushrooms cook for about 5 minutes, stirring only occasionally. Add the garlic, celery, sage and rosemary and cook until everything is soft and the mushrooms are golden brown (about 8-10 minutes). 3. Add balsamic vinegar, stir and scrape any bits off the bottom of the pan. Add bread and 1/4 cup olive oil and toss to coat (as well as you can, it might be a little crowded in the pan). Add kale, another pinch of salt and cook until it's beginning to wilt. Add 1 cup of veggie stock and stir. 4. Transfer to a casserole dish. If it seems too dry pour more stock evenly over the stuffing. (I found this turned out better when I added more stock than I thought I needed although the amount you use will depend on the density of your bread). 5. Sprinkle with dried cranberries and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.