Easy vegetarian stuffing recipe, with vegan and gluten-free options

Instructions

Do first, before vegetable/herb prep:

1. Preheat oven to 250°F
2. Put the bread cubes on a large rimmed baking sheet in a single layer (use 2 baking sheets if necessary)
3. Bake the bread, stirring occasionally, until completely dried out, about 1 hour
4. Let the bread cool on the pan until it's needed

While the bread toasts:

1. Prep the vegetables and herbs
2. Put a large skillet on medium heat and melt butter until foamy
3. Add the celery and onions and cook 10 minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
4. Add the chopped garlic and cook an additional 5 minutes, stirring frequently
5. Put the toasted bread into a very large bowl and add the cooked vegetables (make sure you get all of the butter out of the pan, too!), and toss until it's all mixed together
6. Add the kosher salt, ground black pepper, herbs, and 1 cup of the broth
7. Stir it all together to distribute the liquid and the herbs
8. Put in a freezer-safe container and freeze for up to two months (put right into the fridge if using the next day)

On the day before you want to eat the stuffing:

Put the frozen stuffing into the refrigerator so that it can thaw overnight

The day you want to eat the stuffing:

1. Preheat oven to 350°F
2. Butter a 13x9x2-inch baking dish (or large casserole dish) and set aside
3. Remove the stuffing from the refrigerator
4. In a large bowl whisk together the 2 eggs and the cup of stock
5. Add the stuffing mixture to the bowl of eggs and broth, gently folding it in until the liquid is distributed
6. Transfer to the prepared dish, cover tightly with aluminum foil, and bake for 1 hour (an instant-read thermometer inserted into the stuffing should read at least 160°F)
7. Remove the foil and bake an additional 10 minutes
8. Serve hot
9. Leftover stuffing will keep in the fridge in an airtight container for four or five days

Instructions

Do first, before vegetable/herb prep

1. Preheat oven to 250°F
2. Put the bread cubes on a large baking sheet (use 2 if necessary)
3. Bake the bread, stirring occasionally, until completely dried out, about 1 hour
4. Let the bread cool on the pan until it's needed, then put it into a large bowl
5. While the bread bakes, prep the vegetables and herbs

Cook the vegetables

1. Put a large pan on medium heat and melt the vegan butter until foamy
2. Add the celery and onions and cook ten minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
3. Add the chopped garlic and cook an addition 5 minutes, stirring frequently
4. Add the cooked vegetables to the bowl of bread and toss until its all mixed together
5. Add the kosher salt, pepper, herbs, and 1 cup of the broth
6. Stir it all together to distribute the liquid and the herbs
7. Put in a freezer-safe container and freeze for up to two months (put right into the fridge if using the next day)

On the day before you want to eat the stuffing

1. Put the frozen stuffing into the refrigerator so that it can thaw overnight

Bake the stuffing

1. Preheat oven to 350°F
2. Butter a 13x9x2-inch baking dish (or a similar-sized casserole dish) and set aside
3. Remove the stuffing from the refrigerator
4. In a large bowl whisk together the egg substitute and the remaining cup of broth
5. Add the stuffing to the bowl of egg substitute and broth, gently folding it in until the liquid is distributed
6. Transfer to the prepared dish, cover tightly with foil, and bake for 1 hour
7. Remove the foil and bake an additional 10 minutes
8. Serve hot
9. An instant-read thermometer inserted into the stuffing should read at least 160°F