This is my simple stuffing. If you want it to be gluten-free, use gluten-free bread cubes. Otherwise, use whatever bread you like. If, like me, you are making this a day ahead, you might want to add an extra cup of broth and undercook it just a bit. That way, when you put it back in the oven to warm up the next day, it won’t get all dried out. My Onion, Celery, and Mushroom Stuffing is crispy on the outside and moist on the inside. It’s full of herbs and spices: sage, rosemary, thyme, oregano, nutmeg, bay, and garlic – because everything I make must have garlic. Happy Thanksgiving and Enjoy!
Onion, Celery, and Mushroom Stuffing [Vegan]
- 2 Tbs. extra-virgin olive oil
- 4 Tbs. vegan butter
- 1 large onion, chopped
- ribs celery, chopped
- 8 oz. button or cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 Tbs. fresh sage, chopped or 1 tsp. dried sage
- 1 Tbs. fresh thyme, chopped or 1 tsp. dried thyme
- ½ tsp. dried rosemary
- ½ tsp. dried oregano
- 1/8 tsp. nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
- ¼ cup fresh parsley, chopped
- 8 cups gluten-free bread cubes
- 4-5 cups low-sodium vegetable broth
- Preheat the oven to 400 degrees. In a large skillet, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until softened but not brown, about 4 minutes. Add the mushrooms and let cook until softened and browned, about 5 minutes. Mix in the garlic and the seasonings.
- Add the parsley and the bread cubes to the skillet. Mix well. Moisten the cubes with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
- Transfer the stuffing to a large casserole dish tha has been brushed with some oil or cooking spray. Bake until the stuffing is set and crisp, about 15 minutes. Then turn the casserole dish around and cook 5 more minutes until browned to your liking. Enjoy!