Thanksgiving Stuffing

Introduction
Every year, this is the first stuffing that runs out at our family Thanksgivings, easily beating out the non-vegan stuffings. You do need to dry out the bread starting the night before, so make sure you plan ahead! I like to use Italian or French bread but feel free to use your favorite. Fresh herbs do make a difference, but you can use dry if you’re in a pinch.
Side note concerning Thanksgiving: I’m not a fan of Tofurkey, but Whole Foods actually does some really delicious vegan loafs that I recommend!
Total Time: 2 to 2½ hours (not including bread-drying time)
Ingredients
1 16 oz. loaf bread
1 yellow onion, diced small
4 celery ribs, diced small
2 cups vegetable broth
3 Tbsp. garlic, minced
2 Tbsp. fresh thyme, minced (1 Tbsp. dry)
2 Tbsp. fresh sage, minced (1 Tbsp. dry)
1 Tbsp. fresh rosemary, minced (½ Tbsp. dry)
½ tsp. salt
½ tsp. black pepper
Olive oil
Instructions
• Slice the bread into about ½ inch cubes. Lay the cubes out and let them sit for at least 8 hours to dry out. The dry cubes will better absorb the liquid later in the recipe.
• Preheat the oven to 350°F.
• In a medium pot, heat a couple Tbsp. of olive oil over med-high heat and sauté the celery and onions until the onions start to become translucent, stirring regularly.
• Add the garlic and continue to sauté for another couple of minutes.
• Add the vegetable broth, thyme, sage, rosemary, salt, and black pepper to the pot. Mix everything together and simmer for about 10 minutes (uncovered) to let all the flavors come together, stirring regularly.
• Remove the pot from the heat and let it sit for a few minutes to cool a little.
• In a large bowl, place all of the bread cubes. Pour the liquid mixture over the top of the cubes and mix everything together well. We want all of the bread cubes to have some liquid absorbed.
• Spread the bread cubes on a non-stick baking sheet or baking mat. Cover with foil and bake for 40 minutes.
• Remove the foil cover and continue to bake for another 35 minutes.
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