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.
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.
I saute onions, celery and carrots in vegan margarine. You can use oil or even broth, but I like the richness the margarine adds.
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).
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.
Season with salt, pepper, the poultry seasoning, a little dried sage and parsley. Add the broth just until moist, but not overly wet.
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.
It’s delicious as is, but even better with a bit of gravy over top!
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
- 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
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.
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.
Preheat the oven to 350 degrees and prepare a baking dish with cooking spray.
Warm broth on the stove in a small pan.
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.
Bake covered with foil for about 20 minutes. Remove foil and bake until the moisture has evaporated and you have some browned, crisp edges.