No holiday dinner is complete without stuffing, so we set about perfecting a recipe that we and our loved ones could enjoy year after year. This is it! When baked, it gets a decadent bread pudding texture at the bottom and becomes nice and crispy on top. We love it with our Mashed Potatoes (page 130) and Mushroom Gravy (page 231). We hope this becomes a staple on your holiday dinner table, just as it has at ours.
Yield: 8 servings
Prep time: 20 minutes | Cook time: 1 hour and 5 minutes | Total time: 1 hour and 25 minutes
Advance prep required (allow the bread crumbs to dry)
1 (16-ounce) loaf French bread
2 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
1 tablespoon ground flaxseed meal
½ cup vegan butter, plus additional for greasing the dish
3 medium ribs celery, diced
1 medium yellow onion, diced
1 medium Granny Smith apple, cored and finely diced
⅓ cup finely chopped fresh parsley
2 teaspoons poultry seasoning
1. Cut the bread loaf into small (bite-sized) cubes, spread the bread cubes across a large baking sheet, and leave them out overnight or for at least 12 hours. The next day, preheat the oven to 250 degrees F and bake for 30 minutes to fully dry out the bread. Grease a 9 × 13-inch baking dish with vegan butter. Transfer the dried bread cubes to the prepared baking dish and set aside.
2. In a medium bowl, whisk together the broth and flaxseed meal. Set aside for at least 10 minutes.
3. Preheat the oven to 375 degrees F.
4. In a medium pan over medium-high heat, melt the vegan butter. Add the celery, onion, and apple and sauté, mixing occasionally, for 5 minutes or until tender.
5. Pour the sautéed veggie mixture and the vegetable broth mixture evenly over the bread in the baking dish, and sprinkle evenly with the parsley and poultry seasoning. Using your hands, mix to evenly coat.
6. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 40 minutes. Allow to cool for 15 minutes before serving.
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