Tempeh and Wild Rice Stuffing with Hazelnuts recipe | PCC Community Markets

Ingredients

• 1 medium butternut squash, halved and seeded
• I cup water
• 1/4 cup tamari
• 1 (8-ounce) package soy or 5-grain tempeh, diced in 1/4-inch cubes
• 2 tablespoons olive oil
• 3 cups cooked long-grain brown rice
• 1/3 to 1/4 cup sliced, toasted hazelnuts
• 2 stalks celery, minced
• 1/4 cup finely minced parsley (plus several sprigs reserved for garnishing)
• 1 onion, peeled and diced
• 6 mushrooms, sliced (preferably chanterelle or shiitake)
• 1 teaspoon mixed poultry herb blend
• Salt and pepper, to taste
• 4 tablespoons dry white wine as needed, to moisten stuffing