Best Holiday Stuffing for Everyone - 2 Recipes (2024)

• 8 cups bread cubes
• 2 tablespoons vegan butter - or oil (see notes on sautéing with vegetable stock)
• 1 onion - chopped
• 3 celery stalks - chopped
• 4 cloves garlic - chopped
• 1 tsp sage
• ½ tsp thyme
• 3 cups vegetable stock
• salt and pepper to taste

• Preheat oven to 350°F.

• Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring or flipping occasionally, until it becomes crunchy.

• While the bread toasts, saute the celery and onion in the vegan butter until the onion is translucent.

• Add in the garlic, sage and thyme and saute for an additional 2 minutes.

• In a 9x13 baking dish, mix together the toasted bread and the celery mixture.

• Add the vegetable stock a little at a time until the bread is re-moistened. Be careful to avoid a mushy stuffing. You may only need about 2 cups of the broth, depending on your bread's dryness.

• Add salt and pepper to taste.

• Bake at 375°F for 25-30 minutes or until the top is golden and crunchy.

• Serve warm!

• 8 cups of cubed bread is about 1 loaf of bread.
• Stuffing works best with a crusty, firm-textured bread such as French bread.
• For a golden and crispy top, spray a light coating of oil over the top when it's nearly done, then finish baking.

Tempeh Sausage

• 16 ounces tempeh
• 1/4 cup water
• 1 tablespoon fennel seed
• 1 tablespoon dried basil
• 2 teaspoons smoked paprika
• 1 tablespoon oregano dried
• 1/2 teaspoon red pepper flakes crushed
• 1 teaspoon dried sage
• 3 garlic cloves minced
• 1/4 cup soy sauce
• 1/2 teaspoon maple syrup
• 3 tablespoons olive oil

Sourdough Stuffing

• 1/2 cup butter plus more for greasing pan
• 1 lb. sourdough bread cut into small cubes
• 1 large onion finely chopped
• 4 celery stalks finely chopped
• 2 carrots finely chopped
• 1/2 cup apple cider vinegar
• 2 tablespoons fresh sage chopped
• 2 tablespoons fresh thyme leaves chopped
• 1/4 cup parsley finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 cups vegetable stock

Make the Tempeh Sausage

• Heat a large skillet over medium heat.

• Crumble the tempeh or chop it into crumbles using a sharp knife.

• Put 1/4 cup of water in the skillet and add the tempeh crumbles to the water.

• Add the spices and garlic. Cook for about 1 minute, until fragrant.

• Pour in the soy sauce, maple syrup, and oil. Cook for about 6-8 minutes, until crispy and brown. Set aside.

Make the Stuffing

• Preheat the oven to 300°F.

• Lightly butter a 9 x 13 baking dish. Set aside.

• While the bread bakes, heat the butter in a separate large saucepan over medium heat.

• Add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables are very tender, about 15 minutes.

• Pour in the vinegar. Scrape any browned bits to mix with the vinegar.

• Bring to a boil. Cook until vinegar is nearly evaporated, about 3-4 minutes.

• Add in the sage, thyme, and parsley.

• Increase the oven temperature to 350°F.

• Add the bread, tempeh sausage, and vegetable mixture into a large bowl. Add 2 cups of the vegetable stock and toss well to combine. The bread should be wet but you won't see any liquid in the bowl.

• Add the salt and pepper.

• Slowly pour in the rest of the broth, tossing as you add it, until all is combined.

• Let rest for 10 minutes to absorb the remaining broth. Adjust seasonings, if desired.

• Put the stuffing mix into the prepared dish. Cover with foil.

• Bake for 40 minutes. Remove foil.

• Increase temperature to 425°F and bake for about 25 minutes more, until golden brown on top.