Recipe: Pumpkin Stuffing

[Guest guest]

Courtesy of VeggieJews and rbtr8or

 

Pumpkin Stuffing

 

The sweet pumpkin bread is delicious when tossed with a savory

mushroom-herb mixture to create this festive holiday stuffing.

 

6 cups cubed pumpkin bread

 

1 cup vegan margarine, plus extra for greasing the baking dish

 

1 cup chopped celery

 

2 cups chopped red onion

 

2 cups sliced crimini mushrooms

 

2 Tbsp. chopped fresh rosemary

 

2 Tbsp. chopped fresh tarragon

 

2 Tbsp. chopped fresh chives

 

2 Tbsp. chopped fresh parsley

 

1 Tbsp. chopped fresh sage

 

Sea salt, to taste

 

1 tsp. ground black pepper

 

6 Tbsp. vegetable broth, or more as needed

 

• Spread the bread cubes on a baking sheet and let dry overnight.*

 

• Preheat the oven to 375°F. Grease a 2-quart baking dish with some

vegan margarine.

 

• Melt the 1 cup of vegan margarine in a large skillet over medium

heat.

Sauté the celery and onions for about 10 minutes. Add the mushrooms

and cook for about 8 minutes or until tender. Season with the

rosemary, tarragon,chives, parsley, sage, salt, and pepper. Fold in

the bread cubes and add enough of the broth to moisten. Transfer to a

prepared dish and cover with foil.

 

• Bake, covered, for 40 minutes. Remove the cover and bake for 10

minutes, or until the top is crisp.

 

*Note: You can also dry the bread cubes by heating them in a 250°F

oven until dry, about 1 hour.

 

Makes 6-8 servings

 

From www.vegcooking. com <http://www.vegcooking.com/>