When it comes to the big thanksgiving feast, we all can agree when I say, “the more stuffing the better!” Am I right? The key to making really good stuffing is using day old bread, slicing it into cubes, and slowly drying it in the oven. My favorite part is the smell of the celery and onions after sautéing in the butter being mixed into the dried bread with other herbs and bourbon. Its absolutely incredible and tastes amazing too!
Yield 3 to 4
1-1/2 loaves of stuffing bread (or day old bread)
1 stick vegan butter, melted
2 Bosc pears, peeled and diced
1 cup chopped pecans
1/4 cup bourbon
1 cup vegetable broth
1/2 cup onion, chopped
1/2 cup celery, chopped
3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water, mixed
1 Tbsp. sage, minced
1 Tbsp. thyme, minced
1/4 cup chopped parsley
- Preheat oven to 375 degrees F.
- Slice the bread into 1in cubes. Place bread on to a large baking sheet while oven warms up. Bake for 5 to 10 minutes or until bread is dry and light golden brown. Add the bread cubes to a large bowl.
- Using a small skillet on medium heat, melt the butter; sautéing the celery and onions for 5 to 7 minutes. Stir in the pecans, pears, sage, thyme, and salt. Cook for an additional 3 minutes.
- In the bowl with bread, combine the above mixture and add the egg replacer. Mix until well combined. Drizzle breading with bourbon and vegetable broth until moistened. Place into a greased baking dish and place in to the oven.
- Bake for 30 minutes or until lightly brown on top
- Serve immediately.
Chef’s tip: Make sure the stuffing is rather moist.