Pumpkin Stuffing

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind