Thanksgiving Dressing
1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 - 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
black pepper
1/2 cup white wine
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent for an egg (Ener-G Egg Replacer)
salt if you need it
Sautee all the veggies in vegan white wine, I do it in batches, too much for my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies are tender but not limp and mushies have let go of their juice.
Mix veggies with vegan bread cubes. Add egg and enough broth tomake it all quite moist but not soupy, you know, just right. Bake covered about 30 minutes, uncover and bake 15 minutes more.
Serve with mushroom gravy.
SO HOW'D IT GO?
I pretty much just followed the recipe here. It doesn't say what kind of mushrooms so I used a combination of Button, Crimini, Shitake, & Portabella. It doesn't say the temp to bake it at so I used 350 which was too low I guess. I baked it for an hour covered instead of the half our it says to bake it, then 15 minutes uncovered. It definately needs Salt and I suggest adding it in the beginning to avoid turning your bread cubes to bread mush. I had a 24 oz loaf of bread so I made a large batch and took it to a pot luck where it was devoured. I thought it was delicious and was told that by others as well.
I've made this stuffing for several years in a row now and it's by far the best stuffing recipe I've ever come across. Good stuff!
My mom and I browsed a bunch of stuffing recipes for one that she could take to a church dinner, and this came up the definite champ! The entire house smelled amazing after she made it, and I love that it has no oil or "butter". ^_^