This is my "grandma's recipe" ...which is most cases means its from the dusty Betty Crocker book she used for years. I've made it EVERY YEAR for Thanksgiving since my early 20's and it's always a crowd pleaser! While it is vegan, like most holiday recipes, this surely isn't healthy but hey, what are the holidays without a little indulgence, right??
Note: I usually double this recipe for groups of 4 or more.
Ingredients:
1-1.5 loaf Cheap White bread (or any stale bread)
3/4 diced white onion
1 bunch celery/ 6-8 stalks (diced)
1 cup SmartBalance Vegan spread
2-3 cups vegetable broth
1 bunch fresh Sage
2 Tablespoons dried Sage
1 Teaspoon Garlic Powder
Salt/Pepper
PREP!
The night before cooking, cut bread into 3/4 inch cubes ( or size of your choice) & spread in pans/tins to dry. The bread needs to be completely dried before continuing. If in a rush, place tins in the oven at the LOWEST temperature setting. You don't want to cook the bread, but it can speed the drying process.
Instructions:
Preheat oven to 350 degrees.
In a saute pan, melt Smart Balance butter & add sage. Let butter/sage mixture simmer on low for 5-6 mins to create a "sage butter". Butter will tint a brown/green color. Add diced onion, celery, garlic powder & salt & pepper. Saute for 10 mins or until celery is cooked & soft.
This is the fun part...
Place your dried bread in a brown grocery bag & pour 1/2 butter mixture on top. SHAKE! Open bag & pour remaining butter mixture. SHAKE AGAIN! Pour coated bread into a baking tin or dish. Drizzle 2 cups of veggie broth on top & cover with aluminum foil.
Bake for 25 mins. Check stuffing... stir, add salt/pepper & 1 more cup of broth. Optional: add a couple pads of Smart Balance on top before returning to oven. Note: The more broth you add the "wetter" the stuffing will be. If you like a dryer stuffing, omit the last cup of broth. Cover & cook another 15 mins. Remove foil for the last 5 mins to crips the top.
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