I have made this stuffing for many years. The fact that it is vegan makes it a great option for everyone in your family. It is easy and and all the herbs make it quite healthy. This year I am using a vegan stuffing mix (from Whole Foods) for half of the bread portion and I am making the other half from a cranberry walnut bread.
- 2 bags of stuffing OR 1 bag of stuffing and 1 loaf of cranberry walnut bread: cut into cubes, plus oil spray, such as olive or coconut oil
- 1 bunch of marjoram: finely chopped
- 1/2 bunch of sage: finely chopped
- 1 bunch of parsley: finely chopped
- 1 bunch of oregano: finely chopped
- 1 bunch of thyme: finely chopped
- 4 large carrots: grated
- 2 medium apples: grated
- 3-4 medium potatoes: grated
- 8 sticks of celery: cut into medium size rounds
- 3 cups of onions: chopped
- 4 cloves of garlic: pressed
- 1/2 cup golden raisins
- 1/2-1 cup walnuts: broken into medium size pieces
- 4-4.5 cups vegan broth
Distribute bread cubes evenly on a baking sheet, lightly (really just a tiny bit!) spray with oil, season with salt and pepper and bake at 350 degrees for 5 minutes. Let cool before using. Some people cut the crust off the bread before using it. I leave it on.
- Saute onions and garlic for about 5 minutes, add celery and saute for another 5 minutes. Don't let the celery get too soft - it will make the stuffing too mushy.
- Put onion, garlic, celery mix into a very large bowl. Let cool for a few minutes, then add grated carrots, apple, potato (they make the stuffing nice and moist!) all chopped herbs and bread/stuffing mix. Blend well.
- Add raisins and walnuts, blend in.
- Add broth, 1 cup at a time and mix. Gage amount of broth needed by how moist the mix is. You want it to be moist but not mushy or have the bread/stuffing mix disintegrate.
- Stuff your bird and/or bake separately at 350 degrees: cover with aluminum foil for the first 15 minutes, remove foil and bake for another 15-20 minutes until it has a nice brown crust.