Vegetarian Holiday Stuffing
- 3 loaves of bread
- 3 Cups Celery (finely chopped)
- 1 large Onion (finely chopped)
- 96 oz. Vegetable Broth
- 2 Sticks of Butter (unsalted)
- 1/2 tsp. Savory
- 1/4 tsp. Ground Nutmeg
- 1 1/3 tsp. Ground Marjoram
- 2/3 tsp. Ground Red Pepper Flakes
- 1/4 tsp. Ground Fennel Seed
- 4 Tbsp. Rubbed Sage
- 3 large eggs
- Toast all of the bread and allow to cool to room temperature. Tear toasted bread into small pieces (approx. 1/2 inch squares, but no need to be precise at all). Place bread pieces into a extra large mixing bowl and set aside. In a large Soup pan, saute finely chopped Onion and Celery using 3 tbsp of the recipe butter. Add remaining butter, Vegetable broth, ground savory, ground nutmeg, ground marjoram, ground fennel seed, and ground red pepper flakes. Mix eggs and pour/stir into bread pieces. Pour Veggie liquid mixture over bread pieces. Add rubbed sage (may use a little more or a little less depending upon your personal taste preference). Stir mixture thoroughly. Pour into (2) 9"x13" pans. Cover with foil. Place into a preheated 350 degree oven for 30 minutes. Remove foil and continue to cook for additional 20 minutes. To reduce fat, you may substitute butter with 2/3 cup grape seed oil or olive oil and may use low-fat bread instead of regular bread.
loaves, celery, onion, vegetable broth, butter, ground nutmeg, ground marjoram, ground red pepper, ground fennel, eggs
Taken from www.epicurious.com/recipes/member/views/vegetarian-holiday-stuffing-50108465 (may not work)