Vegetarian Stuffing

 

We wanted to make a traditional Thanksgiving meal, but we were a little bit worried we were going to have way too much food for 8 people. We were thinking about skipping the stuffing since neither of us were huge stuffing fans. However, we decided to halve a recipe I found. The stuffing ended up being a hit and was the first thing we ran out of! Next time, I will probably use the original recipe (as shown below) that yields about 10 servings.

 

Ingredients

1 loaf of sliced white bread

3/4 cup butter or margarine

1 onion, chopped

4 stalks celery, chopped

2 teaspoons poultry seasoning

salt and pepper to taste

1 to 2 cups chicken broth (I used vegetable broth to make it vegetarian)

 

Toast the slices of bread in a toaster oven. You want them to be pretty well toasted on both sides, but just be sure not to burn them. Once toasted, cut the bread into cubes.

 

In a stove pan (or a Dutch oven), melt the butter or margarine over medium heat.

 

 

Cook onion and celery until soft. Add the poultry seasoning, salt and pepper.

 

Stir in the bread cubes until evenly coated. Moisten with 1 cup of chicken broth, mix well.

 

 

Put the stuffing in a greased baking pan or casserole dish. Add more broth, depending on how moist you like your stuffing. Bake at 350 degrees for about 30 to 40 minutes. I made the stuffing the morning of Thanksgiving and just reheated it right before we sat down to eat. I added some broth once I put it in the baking pan and then added a little bit more right before I put it back in the oven to reheat. The amount of broth you add really depends on your preference. 

 

Enjoy!