The perfect traditional stuffing for Thanksgiving or Christmas. Just 30 minutes and can be made ahead of time. Perfectly seasoned, fluffy, with sage, thyme, rosemary and dried cranberries.
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Servings: 6- 8 servings
Author: Sam Turnbull
Ingredients
10slices (450g)bread of choice - I used sourdough (gluten free if preferred)cut into 1 inch cubes
To toast the bread: Preheat your oven to 400F (200C).
Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned.
To make the stuffing: Melt the vegan butter in a large skillet or pan over medium-high heat. When melted add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the veggies soften and begin to brown.
Stir in the thyme, rosemary, sage, salt, and pepper. Then add the toasted bread cubes, vegetable broth, and dried cranberries -no need stir at this point. Remove the pan from heat and cover, then let sit for 10 - 15 minutes until softened.
Once softened it will be easy to stir, so stir well to combine and serve hot. *I find some types of bread are more absorbent than others so if 1 cup of vegetable broth was not enough to reach desired texture, add a splash more, cover and let sit again until desired texture is reached.
Notes
Make Ahead: This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side.Oil-free: for an oil-free stuffing, skip the vegan butter and instead do a water or broth sauté.