Persimmon & Squaw Bread Stuffing

Ingredients

• 12 ounces bread cubed, 1/2 inch and toasted squaw, about 9 1/2 cups
• 6 ounces whole wheat sourdough bread cubed, 1/2 inch and toasted, about 5 1/2 cups
• 3/4 cup unsalted butter divided
• 1 yellow onion medium, diced
• 3 celery stalks diced
• 3 garlic cloves minced
• 14 cremini mushrooms cleaned and thinly sliced
• 3 Fuyu persimmons slightly under ripe, peeled and diced
• 1/2 teaspoon light brown sugar
• 2 1/2 tablespoons thyme minced
• 1 tablespoon chives thinly sliced
• 2 teaspoons rosemary minced
• 32 ounces vegetable high quality, or chicken stock, warmed
• 2/3 cup grated Gruyere cheese finely, optional
• salt
• pepper

Nutrition

• Calories : 420 calories
• Carbohydrate : 50 grams
• Cholesterol : 50 milligrams
• Fat : 21 grams
• Fiber : 6 grams
• Protein : 12 grams
• SaturatedFat : 12 grams
• Sodium : 550 milligrams
• Sugar : 4 grams