My Nana’s stuffing recipe will complete any Thanksgiving meal or dinner! Here is another favorite of my Nana’s holiday cooking that I am excited to share with you all. Tossing homemade dried bread cubes with celery, onions, butter, and then topped with vegetable broth and baked to perfection. Pouring hot gravy over this stuffing is really what I crave each Thanksgiving, it’s just really that good. Be sure to save some room on your plate this year for this incredibly fresh and moist stuffing.
Yield: 6-8 servings
3 loaves of stuffing bread (or day old bread)
1-3/4 cup vegetable broth
2 sticks vegan butter
1 cup onion, chopped
1 cup celery, chopped
6 Tbsp. Bob’s Red Mill Egg Replacer + 12 Tbsp. filtered water, mixed
2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
2 tsp. fresh dill, chopped or 1/2 tsp. dried dill
1 tsp. paprika
- Preheat oven to 300 degrees F.
- Place the poultry seasoning, paprika, dill, onion powder, salt, pepper in to a small bowl and mix. Set aside.
- On a baking sheet, place the sliced bread on to the pan and bake for 15 minutes, and turn bread cubes around. Bake for an additional 15-20 minutes slowly turning the cubes around. Once all of the bread is toasted, put them into a big bowl (you may need to use two).
- In a frying pan, add the butter, onions, and celery. Sauté for 5-10 minutes or until the celery is soft. Dump the mixture directly over the bread cubes.
- Then pour the seasoning mixture, egg replacer, and vegetable broth over evenly, mixing until well incorporated. The bread cubes should be wet but not soggy or overly soaked.
- Preheat oven to 350 degrees F.
- In a greased casserole dish, add the bread mixture and bake for 1 hour or until golden brown.
- Allow to set for 5 minutes before serving.
Chef’s tip: Feel free to make this the day before and place it in the refrigerator overnight.
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