Empty My Fridge
classic vegan stuffing
Ingredients
- Bread1 ¼ lb
- Chicken2 ½ cups
- Vegan butter½ cups
- Onion · finely diced2 cups
- Celery · finely diced2 cups
- Garlic4–6 cloves
- Poultry seasoning2 tsp
- Sage1 tbsp
- Thyme2 tsp
- Rosemary1 tsp
- Salt
- Black pepper
Instructions
- Dry the bread: ideally the night before, tear or cut it into roughly 1-inch pieces, spread them on a rimmed baking sheet, cover loosely with foil and leave out overnight.
- If short on time, spread the bread in one layer on a rimmed baking sheet and bake at 300°F for 30 to 45 minutes until dried out, watching it closely.
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish or 3-quart casserole dish.
- If using vegan chicken bouillon paste or cubes, dissolve it in just-boiled water to make the broth.
- Melt the vegan butter in a large skillet over medium-high heat. Add the diced onion and celery and sauté until very soft, about 8 to 10 minutes. Add the garlic and cook 1 to 2 minutes more until fragrant. Stir in the poultry seasoning and fresh herbs and cook about 30 seconds.
- Put the bread cubes in a large bowl, pour the onion mixture over them and scrape in all the butter. Toss to combine.
- Add the broth a little at a time, tossing after each addition, until the bread is evenly moistened but not soggy. Crustier loaves take more broth. Season with salt and pepper to taste.
- Transfer to the prepared dish, cover with foil and bake 35 minutes. Uncover and bake 10 to 15 more minutes, until golden and crispy on top.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
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