Vegetarian Stuffing

Name: Vegetarian Stuffing
Ingredients: 6 cups diced bread (Can use any variety. I like sweet, wheat breads for this); 2 tablespoons butter (To make vegan, use a vegan butter spread.); 1 medium yellow onion, chopped; 2 large carrots, peeled and chopped; 3 stalks celery, chopped; 3/4 apple, cored and chopped; 1/4 teaspoon fresh rosemary; 1/4 teaspoon fresh sage; 1/4 teaspoon fresh thyme; 1/4 cup fresh parsley; 3 tablespoons dried cranberries or 3 tablespoons golden raisins; 1/4 cup pecans; 1/2 teaspoon salt; 1 1/2 cups organic vegetable stock

14 ingredients

7 steps

Ingredients

6 cups diced bread (Can use any variety. I like sweet, wheat breads for this)
2 tablespoons butter (To make vegan, use a vegan butter spread.)
1 medium yellow onion, chopped
2 large carrots, peeled and chopped
3 stalks celery, chopped
3/4 apple, cored and chopped
1/4 teaspoon fresh rosemary
1/4 teaspoon fresh sage
1/4 teaspoon fresh thyme
1/4 cup fresh parsley
3 tablespoons dried cranberries or 3 tablespoons golden raisins
1/4 cup pecans
1/2 teaspoon salt
1 1/2 cups organic vegetable stock

Directions

1

Preheat oven to 350 degrees.
2

Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
3

Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent.
4

Remove bread from oven and place into a large mixing bowl. Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well.
5

Place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
6

Bake, uncovered, for 30 minutes.
7

season with black pepper and serve.