Vegan Stuffing

For all of my vegan friends, here is a Holiday Stuffing recipe that's delicious. Of course, this recipe can easily have sausage or any protein for that matter. This recipe though is totally clean of animal products. I hope you love it.

 

Ingredients

2 sour dough baguettes cubed into 1” pieces
6 Tbsp Herbs de Provence Olive Oil
1 Tbsp Mission Fig Balsamic Vinegar
2 cups diced medium yellow onion
2 cups diced celery
2 Granny Smith apples (peel on) cored and cut into bite sized pieces
1 cup dried cranberries
1 ½ cups mushrooms
1 tsp fresh sage leaves
1 tsp fresh thyme
1½ tsp minced fresh rosemary leaves
2 tsp kosher salt
½ tsp pepper
1-2 cups vegetable broth

 

Preparation

Bread Cubes

1. Preheat oven to 225°
2. Place cubed bread in an even layer on a cooking tray and bake until bread is dried out, about 30-40 minutes

Stuffing

1. Pre-heat oven to 370°.
2. Lightly oil a 9 x 13 baking dish.
3. Heat 4 Tbsp of the oil in a saucepan. Add celery, onion, apples, mushrooms, cranberries, and herbs and cook until tender. Add in the balsamic vinegar and stir quickly.
4. Stir in 1½ cups of the broth.
5. Add in the bread cubes and mix quickly & lightly. You want the bread just moistened, not mushy.
6. Spoon the mixture into the baking dish. Drizzle the remaining olive oil over the stuffing.
7. Bake for 35-45 minutes.
8. For more flavor, drizzle add more Mission Fig Balsamic Vinegar on the top!