This Dairy-free Stuffing Recipe Is Going to Be a Holiday Hit (2024)

• 2 loaves whole-grain bread, dried, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 1/2 cups finely chopped onion

• 3 stalks celery, finely chopped

• 1 clove garlic, finely chopped

• 2 large eggs, lightly beaten

• 2 cups turkey broth, or chicken or vegetable broth

• 1 1/2 teaspoons rubbed sage

• 1 teaspoon dried thyme

• Salt, to taste

• Freshly ground black pepper, to taste

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• 2 tablespoonsdairy-free soy margarine, cut into small pieces

1. Gather the ingredients.

   

2. Preheat the oven to 325 F. Lightly oil a 9 x 13-inch casserole dish or two shallow gratin dishes.

   

3. Place the cubed bread in a medium-sized mixing bowl and set aside.

   

4. In a heavy-bottomed skillet over medium heat, heat the olive oil; add the onion, celery, and garlic, and cook, stirring frequently, until the onion is translucent and fragrant. Remove from the heat.

   

5. Mix the eggs, broth, and seasonings into the bread cubes until the mixture is moist, adding additional broth or water if necessary.

   

6. Add the onion mixture, stirring until the vegetables are evenly distributed.

   

7. Press the mixture into the prepared baking dish. Dot the top with the pieces of soy margarine.

   

8. Cover with foil and bake for 20 minutes. Remove the foil and bake for 30 to 40 minutes more, or until the stuffing is browned on top.

   

9. Serve warm and enjoy.

   

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Stuffing
• side dish
• american
• fall

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