Vegetarian friendly Thanksgiving stuffing. It's made with celery, carrots, onion, bread, veggie stock, eggs, and classic herbs.
Author:George
Prep Time:15 min
Cook Time:70 min
Total Time:1 hour 25 minutes
Yield:8 to 10 servings 1x
Category:Side Dish
Method:Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 loaf of bread (of your choice)
2 small carrots, finely diced
5 stalks of celery, finely diced
1 medium size onion, finely diced
4 tablespoons butter
2 cups of veggie stock (or 2 cups of water and 2 tablespoons of vegan chicken flavor bouillon powder)
2 eggs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1 teaspoon thyme
1 tablespoon dried sage
salt and pepper to taste
Instructions
Preheat oven to 350F.
Cut the bread into 1 inch cubes and spread them onto a baking sheet (I used two baking sheets). Bake the bread cubes for 10 minutes and take it out of the oven. Stir them around and bake for additional 8-10 minutes until they are crispy.
On a large size skillet, add the butter and finely diced vegetable. Sauté them until onion is translucent, about 7-10 minutes.
In a large bowl, add toasted bread cubes and sautéed vegetable. Add all the dried herbs and 2 cups of stock. Mix well until everything is well incorporated. Add 2 eggs and mix again.
Oil or butter the large baking pan (13x9 inches) and transfer the stuffing mixture. Bake for 35-40 minutes.
Notes
This is a great time to use up all the stale and dry bread.
You can use veggie stock or make your own chicken flavor vegan stock like I did. Grandma always used chicken stock so this vegan chicken flavor stock was a perfect replacement.