I made this recipe about 5 years ago. After trying expensive croutons from a gourmet cooking store, I decided I could make them myself! This vegan mushroom stuffing immediately became a family (and friends) favorite. You can eliminate the mushrooms if you don't like them. You can make the homemade croutons days before and store them in zip-top bags or plastic containers, which makes the stuffing a whole lot easier. Try it for Thanksgiving!
Ingredients
- 1 crusty baguette , cut into 1/2-inch cubes
- 1 tablespoon olive oil , or as needed
- 1 tablespoon ground thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon garlic salt , or more to taste
- 1 teaspoon ground white pepper
Instructions
-
1
Spread cubed bread on a baking sheet. Cover with a paper towel and let sit at room temperature until slightly stale, at least 8 hours to overnight.
-
2
Preheat the oven to 300 degrees F (150 degrees C).
-
3
Toss stale bread cubes with olive oil and sprinkle with thyme, rosemary, oregano, parsley, garlic salt, and white pepper. Spread evenly on the baking pan.
-
4
Bake in the preheated oven for 20 minutes. Stir and continue baking until crispy, about 20 minutes more, checking frequently. Remove from the oven and set homemade croutons aside.
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5
Increase oven temperature to 350 degrees F (175 degrees C). Grease a large baking pan.
-
6
Heat margarine in a large pan over medium heat. Add celery, onion, mushrooms, and garlic. Cook and stir until soft, about 5 minutes. Add broth and white pepper and simmer for 3 minutes more. Add homemade croutons and stir, transferring mixture to a large bowl if necessary. Pour stuffing mixture into the prepared baking pan.
-
7
Bake in the hot oven, uncovered, for about 40 minutes.
Nutrition Facts
Per serving
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