Thanksgiving Day is only a few days away, save time and stress by making this easy vegetarian stuffing a day in advance.
Ingredients
2 loaves Italian bread (around 20 ounces total), chopped into cubes
2 tablespoons extra virgin olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
5 celery stalks, thinly sliced
2 teaspoons dried sage
1 ½ tsp dried rosemary
½ tsp dried thyme
A few pinches of salt and ground black pepper
½ cup dry white wine
½ cup parsley leaves, chopped
3 large eggs, lightly beaten
3 to 3.5 cups vegetable broth
½ cup dried cranberries
1 apple, chopped
Instructions
Preheat the oven to 400°F. Arrange the bread in a single layer on a large baking sheet. Bake until toasted, about 10 minutes. Stir at least once during baking.
In the meantime, heat the extra virgin olive oil in a large skillet. Add the shallots, garlic, celery, sage, rosemary, thyme, salt and pepper and cook over medium heat until vegetables are soft; 5-10 minutes. Pour in the wine and continue cooking for 5-10 minutes until it has evaporated. Transfer the mixture to a large bowl.
Now add the toasted bread, parsley, eggs, dried cranberries and apple to the bowl. Stir together to combine. Pour in the broth, one ladle at a time, until the stuffing is moist. Stop pouring the broth if liquid starts to remain at the bottom of the bowl.
Butter or grease a large casserole dish. Pour in the stuffing and level it out. Cover with aluminum foil and bake for 30 minutes, then remove the foil and continue baking for 15 minutes until the stuffing is warm and the top layer is golden.
Make ahead instructions:
You can prepare the entire dish the day before to bake on the day you’ll be eating it. Otherwise you can prepare the vegetables and toast the bread a day before, and compile the rest of the ingredients the day of.
Recipe by Italicana Kitchen at https://italicanakitchen.com/easy-vegetarian-stuffing/