For me, this is a traditional stuffing, but it occurred to me that “traditional stuffing” is completely subjective. Maybe you call it “dressing,” or make it with cornbread or mushrooms or sausages or all sorts of crazy things. Essentially, this is a pretty basic stuffing that you can doll up to your heart’s desire. My mom taught me this during the first vegan Christmas we celebrated together. I have outlined the recipe below, but I expect you to taste-test and add a little of this and a little of that until it’s spot-on to your liking.
- Yield: 4 Servings
- Preheat the oven to 375°F. Have ready a 9-inch glass baking dish or small casserole dish.
- Place the bread cubes in a large bowl.
- In a large saucepan over medium heat, melt the butter. Add the onions and cook for about 10 minutes, then add the carrot, celery, thyme, and sage. Sauté for 10 minutes, stirring occasionally.
- Using a wooden spoon, toss the bread with the mixture to evenly coat. Add the stock, then salt to taste.
- Transfer the stuffing to the baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 5 to 15 minutes, until the topping is crisped to your liking.