Prep: 20 minutes Cook: 45 minutes
This makes a festive main dish for a holiday meal. Serve with mashed potatoes, gravy, assorted vegetables, salad and bread or rolls.
- 1 loaf whole wheat bread, cubed
- 5 cups vegetable broth
- 1-2 onions, chopped
- 2-4 stalks celery, chopped
- 1 tbsp soy sauce (optional)
- 1 1/2 tbsp parsley flakes
- 2 1/2 tsp thyme
- 2 1/2 tsp sage
- 1 1/4 tsp marjoram
- 2-3 tsp poultry seasoning
- 1/2 tsp rosemary
- several twists freshly ground pepper
Preheat oven to 300 degrees.
Place the bread on a baking sheet and bake for 15 minutes. Place the broth, onions, celery and seasonings in a medium saucepan and cook over medium heat for 20 minutes.
Place the bread cubes in a large bowl, pour the cooked broth over the bread and toss well until bread is saturated with the liquid. Cover the bowl and allow liquid to be absorbed for about 10-15 minutes. Taste and adjust seasonings (adding more poultry seasoning and ground pepper, if needed).
Preheat oven to 350 degrees.
Place the stuffing into a medium non-stick oblong baking dish. Bake, covered, for 45 minutes.
Hint: To save some time, cube the bread the night before and allow it to sit uncovered in a single layer overnight. This will eliminate the need to bake the bread cubes in the oven for 15 minutes. For instructions on how to stuff a pumpkin using this bread stuffing, see the Holiday Recipes on our website.