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This is from Savvy Vegetarian.  I cut it in third, so that’s what I’ve got below.  This would probably serve 3.

Toast in toaster:

  • 6 slices whole wheat sandwich bread

Cut into 1/2″ cubes and set aside.

Saute in small frypan on medium-low until soft:

  • 2 t olive oil
  • 1 minced fresh garlic clove
  • 1/3 c finely chopped onion
  • 1/2 c finely chopped celery

Transfer the veggie mixture to the bowl of bread crumbs.  Add and mix:

  • 1/4 c minced fresh parsley
  • 1/2 t dried rubbed sage
  • 1/2 t dried thyme
  • 1/4 t salt
  • 1/4 t pepper
  • 1 t olive oil (optional)

Gradually add:

  • up to 1 c water + 1 or 2 veggie bouillon cubes*

Stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy.

* I wished the stuffing had more flavor so I would try doubling the usual concentration of the bouillon mix/paste/cubes.  But if it is getting to be too strong but not wet enough, obviously just start adding plain water.

Bake at 350 in a covered shallow casserole or baking dish for 25 minutes.


One Response to “Stuffing”

  1. […] recipe needs Stuffing (and I’m pretty sure my MILs StoveTop Stuffing is not […]

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