Parsley, Sage, Rosemary and Thyme Stuffing

Serves 12

Generous swirl extra virgin olive oil

1 stick (1/2 cup) vegan butter (e.g., Earth Balance oleo)

1 bunch celery, sliced, leaves and all

2 onions, chopped

3 to 6 cloves garlic, minced

2 carrots, minced

1 bunch fresh parsley, chopped

12 large fresh sage leaves, minced

2 stalks fresh thyme, strip the leaves before adding

1 tablespoon fresh rosemary, minced

Salt and pepper to taste

10 to 12 cups assorted bread cubes

2 cups vegetable broth (or 2 bouillon cubes and hot water)

Heat oven to 375ºF. In a large skillet, start the oil and vegan butter heating over extra low heat.

Add the celery, onions, garlic, and carrots. Turn heat up to medium low. Cook, stirring


Add the parsley, sage, rosemary, and thyme, sprinkle with sea salt, and grind in a bit of fresh

pepper. Sauté until the onions and celery are soft and translucent.

Place the bread cubes in a large bowl. Pour the cooked vegetables onto the bread cubes. Stir

well with a large spoon. Add broth and toss well. The mixture should be moist but not wet.

Place in a large casserole (or two), cover, and put in oven. Bake for 45 minutes covered, then

15 minutes uncovered, until the surface of the stuffing is browned and crispy.

From “Parsley, Sage, Rosemary and Thyme Stuffing” by Liz Belden.

Posted to Downloaded on 24 July 2014.

Comments are closed.