Sarah's Vegetarian Stuffing recipe
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Ingredients
- 1 (16 ounce) loaf French bread, cut into 1-inch cubes ½ cup salted butter 1 (8 ounce) package sliced fresh mushrooms 3 stalks celery, sliced into 1/4-inch pieces 1 medium yellow onion, diced ¾ medium red apple - peeled, cored, and diced ¾ cup dried cranberries 1 ½ cups cooked wild rice ¼ cup chopped fresh parsley ½ tablespoon jarred minced garlic ¾ teaspoon poultry seasoning ½ teaspoon ground dried sage ½ teaspoon dried thyme leaves ½ teaspoon salt ¼ teaspoon dried marjoram ¼ teaspoon ground black pepper 1 cup
Nutrition Info
- 238.3 caloriescarbohydrate: 35.6 gcholesterol: 20.3 mgfat: 8.6 gfiber: 2.6 gprotein: 6.3 gsaturatedFat: 5.1 gservingSize: -sodium: 446.5 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Sarah's Vegetarian Stuffing
Directions
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Preheat the oven to 175 degrees F (80 degrees C). Spread bread cubes out onto 2 baking sheets.
Bake in the preheated oven, stirring occasionally, for 30 minutes. Turn the oven off and leave bread in the oven until hard and completely dry, up to 3 hours. If your bread is not dry, it will be soggy in the end. Remove bread from oven and pour into a large bowl.
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a large pan over medium to medium-high heat. Add mushrooms, celery, onion, apple, and cranberries. Saute until all vegetables are tender, about 10 minutes. Stir in cooked rice, parsley, garlic, poultry seasoning, sage, thyme, salt, marjoram, and pepper.
Pour vegetable and fruit mixture over the bread and stir until completely mixed in. Pour 1 cup vegetable broth over bread mixture, using only enough to moisten every piece of bread. Bread should not be dry at all but should also not be soggy. Transfer mixture into a 9x13-inch casserole dish and cover with aluminum foil.
Bake in the preheated oven until heated through, 30 to 45 minutes. Uncover and continue to bake until golden, about 15 minutes more.