Herbed Stuffing
Herbed stuffing bursting in flavor, ready for your Thanksgiving dinner. Want to eat this outside of Thanksgiving? It makes a great make-ahead dish that lasts for days.
Ingredients
- 1/2 cup vegan margarine or butter
- 4 large celery stalks whites cut off and chopped
- 1 yellow onion chopped
- 2 carrots chopped
- 4 oz mushrooms chopped
- 9 cups sourdough bread cubes toasted (about 1 cut loaf)
- 2-4 cups broth Chicken, Vegetable both ok *
Seasoning
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon tumeric
Instructions
- Cut bread into cubes and toast in oven at 325F for 20 minutes, stirring frequently. Goal is the crisp and dry out the bread. Alternative is to leave bread open to air for 1-2 days to dry.
- Melt butter in a pan on medium heat. Once melted, cook chopped vegetables in butter about 8 minutes, till vegetables are fully cooked. Stir in seasonings.
- Add mixture in pan to the toasted bread cubes, and toss in a large bowl. Coat all cubes.
- Add broth (*2 cups for medium softness stuffing, 4 cups for very soft, no broth for very crispy)
- Bake at 325F in a greased 9x13 casserole dish for 45 minutes, with foil covering for the first 25 minutes to prevent excess browning.