Stuffing is definitely one of our favorite parts of Thanksgiving, but it is also a conveniently simple and comforting side dish any time during the year that is easy to make vegetarian for non-meat-eaters. If serving with turkey, feel free cook the stuffing as directed below or cook it inside the turkey.
- 2 loaves dry bread (whole grain, cut into 1” cubes)
- 2 tablespoons olive oil
- 1 1/2 cups onion (finely chopped)
- 3 celery stalks (finely chopped)
- 2 large eggs (lightly beaten)
- 1 large garlic clove (finely chopped)
- 2 cups turkey broth (or chicken or vegetable broth)
- 1 1/2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- Salt and pepper (to taste
- 2 tablespoons dairy-free soy margarine (cut into small pieces)
- Preheat the oven to 325 F. Lightly oil a 9” x 13” casserole dish or two shallow gratin dishes. Place the cubed bread into a medium-sized mixing bowl and set aside.
- In a heavy-bottomed skillet over medium heat, heat the olive oil, adding the onion, celery, and garlic once hot. Cook, stirring frequently until the onion is translucent and fragrant. Remove from heat.
- Mix the eggs, broth, and seasonings into the bread cubes until the mixture is moist, adding additional broth or water if necessary. (Note: mixture should not be mushy.) Add the onion mixture, stirring until the vegetables are evenly distributed.
- Press the mixture into the prepared baking dish. Dot the top with the pieces of soy margarine. Cover with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for 30 to 40 minutes more, or until mixture is browned. Serve warm.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|