I was making vegetarian stuffing for our Thanksgiving banquet at church yesterday and thought it would be a timely post for this week.
I found the recipe by Anne on vegweb.com. I made slight changes, so I am posting my version. The original recipe had a few optional ingredients and slight differences from my version. This tastes similar to that "stove" stuff. It's really good and everyone will enjoy it, vegetarian or not.
Vegetarian Stuffing with Gluten-Free Option
Preheat oven to 350 degrees F.
Put into a 9 x 13 baking pan in the oven to toast, about 15 minutes, watching closely (can even use a dry skillet on stovetop if needed, toasting the bread cubes in batches):
8 cups cubed bread (gluten-free bread can be used instead... great either way!)
Put in a large skillet:
2 Tablespoons coconut oil (or other high heat oil)
When heated, add and saute the following three (or four), over medium heat until onion is translucent:
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
chopped or sliced mushrooms, amount as desired (optional, but makes it a more of a main dish)
Separately mix the following together:
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/2 teaspoon salt (or seasoned salt)
Add the seasoning and nuts to the toasted bread.
Carefully drizzle with:
2 cups vegetable stock (gluten-free, if needed)
Mix gently. Bake, uncovered for 20-30 minutes.