Vegetarian Stuffing

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 6 cups diced bread (can use any variety. i like sweet, wheat breads for this)
• 2 tablespoons butter (to make vegan, use a vegan butter spread.)
• 1 medium yellow onion, chopped
• 2 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 3/4 apple, cored and chopped
• 1/4 teaspoon fresh rosemary
• 1/4 teaspoon fresh sage
• 1/4 teaspoon fresh thyme
• 1/4 cup fresh parsley
• 3 tablespoons dried cranberries or 3 tablespoons golden raisins
• 1/4 cup pecans
• 1/2 teaspoon salt
• 1 1/2 cups organic vegetable stock

Recipe

• 1 preheat oven to 350 degrees.
• 2 place diced bread on a baking pan and place in oven. toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
• 3 meanwhile, warm the butter in a saucepan. add onion, celery and carrots. cook over medium heat until the onions are translucent.
• 4 remove bread from oven and place into a large mixing bowl. add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. mix well.
• 5 place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
• 6 bake, uncovered, for 30 minutes.
• 7 season with black pepper and serve.