vegan stuffing/dressing #2

A slight variation on my stuffing recipe from last year. I didn’t bother taking pictures at first because I thought I’d just make it the same way, but I almost never make things the same way twice. Preheat the oven to 350.

This time I bought half a dozen large rolls and cut them into cubes – well, I started by cutting them, then decided it’s faster to tear them. I didn’t toast the bread this time.

I sauteed a few celery stalks and some onion and garlic in olive oil with parsley, salt, and pepper until the celery was bright green and the onions were clear.

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Then, in a large bowl, I added the veggies to the bread, then 2 C broth. Stir it up. I put the mixture in my baking dish, but then I got an idea…

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I melted a few tablespoons of margarine and added thyme, garlic, and a little black pepper. Now it will be like garlic bread!

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Pour it over the stuffing,

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stir it up. Cover the pan and pop it in the oven at 350 for about 30 minutes. Remove from the oven and uncover,

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then pop it back in for another 10 minutes until the top begins to brown. Since I used a little less bread this time and lots of liquids, the stuffing was really moist – just how I like it. I like the bread to get mushy, then firm up in the oven without drying out. The buttery garlic flavor was a wonderful addition. I’m sorry to all my gluten free friends, but I love gluten SO much!!!

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