Mushroom Stuffing

Ingredients

 * 3 (6-inch) pieces wakame
 * 2 tbsp olive oil
 * 1 medium onion, chopped
 * 4 medium cloves garlic, minced
 * 1 tsp Old Bay seasoning
 * ½ tsp dried thyme
 * ⅛ tsp cayenne
 * 3 medium stalks celery, chopped
 * 1 medium red bell pepper, chopped
 * ½ cup chopped burdock (3 oz) (optional)
 * 8 oz shiitake mushrooms, stemmed and chopped (2½ cups)
 * ½ tsp ground cumin
 * 3 tbsp mirin
 * 1 recipe (3½ cups) crushed crouton stuffing base
 * 6 scallions (white and light green parts), finely chopped
 * 2 tbsp chopped fresh dill
 * ½ cup vegetable broth, or as needed

Directions

 * 1) In shallow bowl, combine wakame and hot water to cover.
 * 2) Let soak 15 minutes.
 * 3) Drain and chop coarsely (you should have about ½ cup).
 * 4) Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat.
 * 5) Add onion and cook, stirring often, until softened, about 5 minutes.
 * 6) Stir in garlic, old bay, thyme and cayenne until blended.
 * 7) Add celery, bell pepper and burdock if using and cook, stirring occasionally, 5 minutes.
 * 8) Reduce heat to medium-low, stir in wakame and cook 4 minutes.
 * 9) Remove pan from heat.
 * 10) In another large skillet, heat remaining 1 tablespoon oil over medium-high heat until hot but not smoking.
 * 11) Add mushrooms and cumin; stir vigorously to keep mushrooms moving.
 * 12) Add mirin and cook, stirring, 2 minutes.
 * 13) Remove pan from heat.
 * 14) In large bowl, combine croutons, vegetable mixture, mushroom mixture, scallions and dill.
 * 15) Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy.
 * 16) Season with salt and pepper to taste.