Holiday Vegetarian Stuffing! Great for Thanksgiving and Christmas.
- 2 loaves of sandwich bread or leftover soft loaf bread cut into ¾-in diced pieces
- ½ stick of butter
- 1 large onion
- 4 stalks of celery
- 2 cloves garlic
- ¼ cup minced fresh sage leaves
- Salt & pepper to taste
- 4 cups of stock (vegetarian, low-sodium chicken, turkey, or bouillon cube)
- 2 large eggs
- ¼ cup parsley
- Spread the cubed bread evenly on the foil-lined oven pan. Toast the cubed bread at 300 degrees until it is completely dry (like a crunchy crouton) for about 40 minutes. Stir every 10 minutes for even cooking.
- Finely chop or mince all vegetables and herbs (onion, celery, sage, parsley).
- On medium heat on the stovetop, melt butter in Dutch oven.
- Add garlic and stir for 1 minute.
- Add onion and stir until onion is sweating (about 4 minutes).
- Add celery and stir until it is cooked (about 5 minutes). Season with salt and pepper.
- Add 2 cups of stock.
- In a separate bowl, whisk together the remaining 2 cups of stock, eggs, and herbs.
- Turn off the heat on the stove. Add the wet ingredients to the Dutch oven. Stir until evenly coating, careful not to scramble the eggs.
- Add bread and evenly distribute all ingredients.
- Cover in foil and cook at 350 degrees for 45 minutes.
- Remove foil and cook for 15 to 20 more minutes.