Traditional Thanksgiving Stuffing

I recently did a recipe over on my sister-site, The Veg Life!, for Vegan Chorizo Cornbread Stuffing which was well-received, but left some wondering…what about a Traditional Thanksgiving Stuffing?  It’s not overly fancy or complicated, but this is how we have made stuffing in our family for as long as I can remember.

If you’re wondering, you can get the Vegan “Turkey” Style Gravy recipe here and on the right side of that plate, is my Vegan Scalloped Potatoes and “Ham”.

Traditional Thanksgiving Stuffing

When we buy bread, we always save the ends and a few slices that never seem to get eaten in time.  We cube them up, stick them in a freezer bag and save for stuffing.  And we always have a variety such as whole wheat, white, Italian, French…anything works.

I place the bread cubes all on sheet pans and into the oven they go at 200 degrees, tossing occasionally, until they are crisp. This helps them to better absorb the broth and also retains their integrity.  Fresh bread would just turn mushy.

Traditional Thanksgiving Stuffing

I saute onions, celery and carrots in vegan margarine.  You can use oil or even broth, but I like the richness the margarine adds.

Traditional Thanksgiving Stuffing

Everyone always asks me about the broth I use and I most definitely have a favorite.  Imagine brand is the richest in flavor I have found to date and dark yellow in color.  It also comes in low-sodium which is what I buy.  You can get this brand at stores like Whole Foods, Sprouts and sometimes even Walmart.  You’ll also want some poultry seasoning (don’t worry, it’s vegan).

Traditional Thanksgiving Stuffing

Once the bread cubes are cooled and the veggies have softened, it’s time to combine everything together. I like to warm my broth as the bread just seems to absorb it better.

Traditional Thanksgiving Stuffing

Season with salt, pepper, the poultry seasoning, a little dried sage and parsley.  Add the broth just until moist, but not overly wet.

Traditional Thanksgiving Stuffing

Place into a baking dish prepared with spray and bake covered for 20 minutes.  Remove the foil and bake until golden brown with a few crispy edges.

Traditional Thanksgiving Stuffing

It’s delicious as is, but even better with a bit of gravy over top!

Traditional Thanksgiving Stuffing

Did you make this recipe for Traditional Thanksgiving Stuffing? Leave me a comment below (or on social media) and let me know what you thought!  Every ‘like’, ‘comment’ and ‘share’ on social media really helps this little blog gain more visibility and in turn, helps me bring you even more content 🙂

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Traditional Thanksgiving Stuffing

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Traditional Thanksgiving Stuffing
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Traditional Thanksgiving Stuffing

Traditional Thanksgiving Stuffing
Course Side Dish
Cuisine vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Author aimee

Ingredients

  • 8 c Mixed Bread Cubes

TO MAKE THE VEGETABLES:

  • 1 tbl Vegan Margarine you could also saute in broth
  • 3/4 c Onion diced
  • 1/2 c Celery diced
  • 1/2 Carrots diced

TO MAKE THE STUFFING:

  • 2 c Vegetable Broth warmed, add slowly as needed
  • 1 tbl Vegan Margarine melted
  • 1/4 c Fresh Parsley chopped
  • 1 tbl Poultry Seasoning or to taste
  • 1 tsp Dried Sage or to taste
  • Salt & Pepper to taste

Instructions

  1. Using bread cubes that you have saved and frozen, dry in a 200 degree oven until crisp.  If you are purchasing breadcrumbs (my bakery sells them bagged), just skip this step.

  2. In a large non-stick skillet, add the vegan margarine (or broth) and the diced veggies. Saute until tender.  You don't want crunchy vegetables in your final product.

  3. Preheat the oven to 350 degrees and prepare a baking dish with cooking spray.

  4. Warm broth on the stove in a small pan.

  5. Add the vegetables, parsley and seasonings to the bread cubes in a large bowl.  Gradually add the warm broth just until all of the bread cubes are coated and moist.  You don't want them overly wet.

  6. Bake covered with foil for about 20 minutes.  Remove foil and bake until the moisture has evaporated and you have some browned, crisp edges.

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