Based off my boyfriends mother’s recipe for stuffing, this is hands down one of the most delicious recipes for stuffing. And it’s vegetarian! Seriously, make this! No one will care, or even know that it’s vegetarian. I’ve had people at parties ask me to confirm that it’s actually vegetarian. It is so good, you might want to consider making a double or triple recipe depending on your crowd.
- 1 pound of italian loaf
- 8 tbsp butter (plus more if you’re feeling evil)
- 12 ounces mushrooms
- 2 carrots
- 1 onion
- 1/3 cup cranberry sauce (if no cranberry sauce is available double the dried cranberries)
- 1/3 cup dried cranberries
- 2 cups vegetable stock
- 10 sprigs fresh thyme, chopped finely
- 10 leaves fresh sage, chopped finely
- 8 leaves fresh basil, chopped finely
- 2 sprigs rosemary, chopped finely
- 3 tbsp chopped italian parsley
- salt and pepper to taste
- olive oil
Preheat the oven to 350 F
Cut the bread into small cubes (I try to keep it under a square inch). Spread bread evenly on 2 baking sheets. Toast the bread in the oven until browning – careful not to burn! Mean while, in a large sauce pan fry the onion with a couple tablespoons of butter cut with a couple tablespoons of olive oil. Saute onions until translucent. Slice the mushrooms and add to the onions. Slice the carrots (for the larger slices I’ll cut down the middle – into a half moon shape), add with the mushrooms. Saute on medium low head until mushrooms are soft, about 5 minutes. Add more butter if necessary. Add the thyme, sage, basil, rosemary, and 2 tbsp of the parsley with 2 cups of vegetable stock. Season with salt and pepper to taste. Allow to simmer for a couple of minutes then add the bread cubes. Mix all ingredients in a large mixing bowl if you don’t have a large sauce pan like I do. Mix well with cranberry sauce and dried cranberries. If you don’t have cranberry sauce around, just double up the dried cranberries – feel free to add more if you have a sweet tooth like my boyfriend.
Transfer the stuffing to a baking pan. When I’m feeling particularly evil/glutenous I’ll top with some thin slices of butter before putting it in the oven. Bake in the center of the oven until the top is golden brown and crunchy – about 40 minutes. When it’s done baking top it with the left over parsley (1 tbsp). Enjoy, and try not to eat too much of it in one sitting. But seriously you should probably multiply this recipe for a crowd because it disappears really quickly.