Veggie Thanksgiving Stuffing
POSTED: 11:29 am HST November 20, 2007
UPDATED: 1:51 pm HST November 20, 2007
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Ingredients: 1-pound loaf sourdough bread 8 tablespoons Earth Balance Buttery Sticks (fridge section Down To Earth) 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions Salt and freshly ground pepper 2 to 4 stalks celery, diced 1 medium onion, chopped 10 sprigs fresh thyme, stripped from the stem and chopped 10 to 12 fresh sage leaves, chopped 3 1/2 cups veggie chicken broth (can get this on the shelf in square box at Down To Earth) 3 tablespoons chopped Italian parsley leaves Instructions:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the veggie "butter" in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons buttery sticks, and thyme.
- Once the margarine has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons margarine. Add veggie broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley.
- Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
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