Classic Plant-Based Stuffing

This is a traditional sage stuffing that will definitely have you going back for seconds! Best of all, there’s no unhealthy oil or butter so you know what that means, NO GUILT! You’ll even have grandma fooled because she’s the stuffing expert, right? Feel free to adjust the seasoning to your liking. I recommend making this a day or two in advance of when you’re going to be eating to allow the flavors to meld together.

Ingredients

14-16 ounces of dry, whole wheat bread cubes

1 1/2 cups cooked wild rice

1/2 cup celery, chopped

1/2 cup onion, chopped

1 carrot, grated

2 tsp poultry seasoning - taste as you go, you may need a little more

1/2 tsp dried sage

1 Tbsp nutritional yeast

2 - 3 cups vegetable stock, based on how moist you prefer your stuffing

Fresh ground black pepper

Non-stick aluminum foil

Instructions

1. Heat a medium stock pot over medium heat, add onions, celery, and carrot, then saute until translucent and tender…adding 1 tablespoon water or vegetable stock as needed to prevent sticking, you want to saute them, not boil for about 10-15 minutes. It’s important to learn How To Saute Without Oil.

2. Add 1 cup of vegetable stock, poultry seasoning, sage, nutritional yeast, and a good grinding of black pepper to the vegetables and stir. Simmer for 10 minutes, stirring occasionally. Remove from heat. Taste and

3. Place dry bread cubes and wild rice in a large mixing bowl, leaving enough room for stirring. Pour the vegetable/stock mixture over the bread cubes and wild rice, stirring to moisten all of the bread cubes and distribute the vegetables.

4. You will continue to add the remaining vegetable stock 1/4 cup at a time, stirring in between. The moisture level of the stuffing is up to you, some people like dry stuffing, while others prefer moist stuffing. Add additional stock until you arrive at the moisture level you like, this could be up to 3 cups of vegetable stock. Each bread cube should be moist but not soggy. Taste and add additional poultry seasoning to your liking.

5. Once you have achieved the moisture level you prefer, dump the stuffing onto a very large sheet of aluminum foil, fold it, and seal. Or break down into multiple small foil packets. Refrigerate for up to 4-5 days. Trust me, it tastes so much better after you let it rest.

6. When you’re ready to bake the stuffing, place in a 350-degree Fahrenheit oven and bake for 45 minutes, leaving the aluminum foil sealed. Remove from the oven and unfold a portion of the stuffing packet, place back in the oven, and bake another 10-15 minutes to brown and crisp up the cubes on top.

7. Serve with your favorite Savory Plant-Based Gravy or Mushroom Stroganoff gravy.