Our Go Eggless reader Purvi inquired about veggie stuffings for Thanksgiving. I adapted this one from Good Housekeeping. They recommend doing the bread part up to 1 week before so your oven is free the day of Thanksgiving to make other things.
Yield: 12 cups
Total time: 1 hour 25 minutes
1 1/2 loaves (16 ounces each) sliced firm white bread
1 tablespoon olive oil
2 medium carrots, finely chopped
2 medium stalks celery, finely chopped
1 medium onion, finely chopped
1/2 cup (loosely packed) fresh parsley leaves, coarsely chopped
3/4 teaspoon poultry seasoning (appears to be vegan - click here)
Salt and pepper
2 1/2 cups vegetable broth
- Preheat oven to 400 degrees. Grease shallow 3- to 3 1/2-quart ceramic or glass baking dish; set aside. Arrange bread on 2 large ungreased cookie sheets, and toast in oven 16 to 17 minutes or until golden and dry, turning slices over halfway through toasting.
- Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add carrots, celery, and onion, and cook about 12 minutes or until vegetables are tender and lightly browned, stirring occasionally. Remove skillet from heat; stir in parsley, poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- With serrated knife, cut bread into 1/2-inch cubes, and place in very large bowl. Reset oven control to 325 degrees. Add vegetable broth and vegetable mixture to bread in bowl; toss until bread mixture is evenly moistened.
- Spoon stuffing into prepared baking dish. Cover dish with foil and bake stuffing 30 minutes. Remove foil and bake 15 to 20 minutes longer or until heated through and lightly browned on top.
About 85 calories, 4 g protein, 16 g carbohydrate, 2 g total fat (0 g saturated), 5 g fiber, 0 mg cholesterol, 170 mg sodium.