Traditional Thanksgiving Stuffing
Traditional Thanksgiving Stuffing
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
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
- 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.