1teaspoondried seasoningall-purpose - I love Spike
1-½teaspoondried sweet basil
1qtvegetable broth(32 oz)
¼teaspoonblack pepperfreshly ground
Cut bread into cubes. Next, you will need to let your cubed bread dry out. I prefer the quick-dry method (below), but you can also let your bread air dry for several hours.
Quick-dry method: Arrange bread cubes on baking sheets and place in oven at low heat <200º for approximately 45 - 60 minutes or until bread is dried out. Check the dryness occasionally and turn the cubes over if needed.
Place dried bread cubes in a large mixing bowl.
Melt butter in a large stove top pot over medium-high heat.
Add onions, stirring frequently until they become soft.
Add all seasonings.
Add celery, stir occasionally until tender.
Pour in vegetable broth and bouillon. Stir to combine.
Add salt and pepper. Stir. Remove from stove.
Pour a small amount of hot broth and veggies into the bread.
Using a large long handled spoon, quickly being mixing in the broth. Repeat, adding small amounts of broth to bread, stirring until all is thoroughly combined. Bread should be moistened throughout, but not soggy.
Allow to cool down then refrigerate in an airtight container until 30 minutes before serving.
Preheat oven at 350º. Place stuffing in oven-proof dish and cover with foil. Bake for 25-30 minutes or until stuffing is completely heated.
🥕This recipe is for a large batch (12 servings or more). For a smaller quantity, simply reduce the ingredients by half. Store leftover stuffing inside an airtight container in a refrigerator for up to 3 days.🥕You can prepare this up to a day in advance. Reheat in an oven-proof dish or pan at 350º for 20 - 30 minutes. I suggest covering with parchment lined foil or an oven-proof lid while heating to prevent the stuffing from drying out.🥕 You can use your favorite all-purpose seasoning, but I recommend Spike. If you haven't tried it, it's great for everything from soups, veggies, tofu, salad dressings and vegan stuffing! If you prefer to use fresh herbs, I suggest doubling the quantity in this recipe. Dried herbs tend to be more concentrated and stronger in flavor, so you can use less. Recipe updated 11/13/20