This stuffing recipe is a colorful, healthier version of a classic, and it is so easy to make! Make sure that you buy dairy-free breads (or make your own!) for the stuffing, as many store-bought varieties contain dairy ingredients or dairy-derived preservatives.
Makes about 6 cups stuffing
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 2 1/4 cups cubed whole wheat bread (in 1" cubes)
- 3 1/4 cups cubed white bread (in 1" cubes)
- 1 stick (1/2 cup) dairy-free soy margarine, divided
- 1 cup chopped yellow onion
- 1 T. finely minced garlic
- 1 cup chopped celery
- 2 t. dried thyme
- 1 cup chopped apple, such as Fuji, Gala or Golden Delicious
- 3/4 cup dried cranberries
- 1/4 cup finely chopped fresh parsley
- 1/3 cup raw sunflower seeds or pumpkin seeds
- 3/4 cup vegetable stock
- 1 cup crumbled vegetarian dairy-free soy sausage (optional)
1. Preheat the oven to 350 F. Lightly oil 2 large baking sheets and arrange the bread cubes in a single layer. Bake for 5-10 minutes, or until lightly toasted. Set aside.
2. In a heavy-bottomed skillet over medium heat, heat 4 T. of the soy margarine, adding the onions and garlic once hot. Cook for 2 minutes, or until onions are slightly softened and fragrant, and add the celery and thyme. Stirring constantly, cook for 3-4 minutes more, or until the onions are translucent and fragrant. Remove from heat.
3. In a large mixing bowl, toss the toasted bread crumbs with the vegetable mixture, chopped apples, dried cranberries, fresh parsley and seeds until well combined. Melt the remaining 4 T. soy margarine and, in quick motions, stir in the melted soy margarine, vegetable stock and soy sausage (if using), taking care not to over mix (this will crumble your bread). Transfer to a heatproof dish, cover with foil and bake for 35-45 minutes. Serve hot.