Name: Sarah's Vegetarian Stuffing
Prep time: 35 min
Cook time: 35 min
Yield: 12
Ingredients: French bread, cut into 1-inch cubes - 1 (16 ounce) loaf; Salted butter - ½ cup; Sliced fresh mushrooms - 1 (8 ounce) package; Celery, sliced into 1/4-inch pieces - 3 stalks; Yellow onion, diced - 1 medium; Red apple - peeled, cored, and diced - ¾ medium; Dried cranberries - ¾ cup; Cooked wild rice - 1 ½ cups; Chopped fresh parsley - ¼ cup; Jarred minced garlic - ½ tablespoon; Poultry seasoning - ¾ teaspoon; Ground dried sage - ½ teaspoon; Dried thyme leaves - ½ teaspoon; Salt - ½ teaspoon; Dried marjoram - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Vegetable broth - 1 cup

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Sarah's Vegetarian Stuffing

1. French bread, cut into 1-inch cubes - 1 (16 ounce) loaf

2. Salted butter - ½ cup

3. Sliced fresh mushrooms - 1 (8 ounce) package

4. Celery, sliced into 1/4-inch pieces - 3 stalks

5. Yellow onion, diced - 1 medium

6. Red apple - peeled, cored, and diced - ¾ medium

7. Dried cranberries - ¾ cup

8. Cooked wild rice - 1 ½ cups

9. Chopped fresh parsley - ¼ cup

10. Jarred minced garlic - ½ tablespoon

11. Poultry seasoning - ¾ teaspoon

12. Ground dried sage - ½ teaspoon

13. Dried thyme leaves - ½ teaspoon

14. Salt - ½ teaspoon

15. Dried marjoram - ¼ teaspoon

16. Ground black pepper - ¼ teaspoon

17. Vegetable broth - 1 cup

How to cook deliciously - Sarah's Vegetarian Stuffing

1. Stage

Preheat the oven to 175 degrees F (80 degrees C). Spread bread cubes out onto 2 baking sheets.

2. Stage

Bake in the preheated oven, stirring occasionally, for 30 minutes. Turn the oven off and leave bread in the oven until hard and completely dry, up to 3 hours. If your bread is not dry, it will be soggy in the end. Remove bread from oven and pour into a large bowl.

3. Stage

Preheat the oven to 375 degrees F (190 degrees C).

4. Stage

Melt butter in a large pan over medium to medium-high heat. Add mushrooms, celery, onion, apple, and cranberries. Saute until all vegetables are tender, about 10 minutes. Stir in cooked rice, parsley, garlic, poultry seasoning, sage, thyme, salt, marjoram, and pepper.

5. Stage

Pour vegetable and fruit mixture over the bread and stir until completely mixed in. Pour 1 cup vegetable broth over bread mixture, using only enough to moisten every piece of bread. Bread should not be dry at all but should also not be soggy. Transfer mixture into a 9x13-inch casserole dish and cover with aluminum foil.

6. Stage

Bake in the preheated oven until heated through, 30 to 45 minutes. Uncover and continue to bake until golden, about 15 minutes more.