This vegan stuffing casserole is a great side dish for a holiday meal. Serve with cranberry sauce.
Makes about 10 cups of stuffing.
Ingredients:
- 1/2 c butter (1 stick)
- 2 c celery, chopped
- 1 c onion, chopped
- 2 cloves garlic, minced
- 4 c butternut squash, peeled, cubed (1/2″)
- 2 Tbsp parsley, minced
- 1/2 tsp dry thyme
- 1/2 tsp savory or rosemary
- 1/4 tsp ground sage
- 1/2 tsp coarse back pepper
- 6 c fresh bread cubes
- 2 c hot vegetarian chicken-style broth
Directions:
- Melt butter in large heavy pot on medium heat. Add celery and onion; sauté 3 minutes.Add garlic; sauté another minute.
- Add squash; sauté 4 minutes. Stir in parsley, thyme, savory, sage and pepper. (At this point, you may cool the celery mixture and refrigerate until ready to proceed with recipe.)
- Preheat oven to 375 degrees F and butter a 13 x 9 s 2″ baking dish.
- Place bread cubes in large bowl. Add celery mixture and hot broth. Toss gently until well incorporated. Taste for salt and adjust if desired.
- Spoon into prepared baking dish. Bake 45 minutes, or until squash is fork tender and the top is lightly browned.