A traditional holiday bread stuffing perfect for the holidays and large family gatherings. Packed with flavor from mushrooms, onion, celery, and garlic, and seasoned with traditional spices. A true holiday classic and family favorite!
In a large skillet or pot, sauté the mushrooms, onions, and celery with the vegan butter or oil over medium heat for about 4-5 minutes. If not using butter or oil, add a tablespoon of water or vegetable broth, as needed, to keep the onions and mushrooms from sticking.
Stir in the garlic and sauté another 1-2 minutes.
Meanwhile, in a large pot, combine the broth, maple syrup, Worcestershire sauce, and seasonings. Heat until the broth starts to simmer. Remove from heat and adjust seasonings, if desired. Set aside.
Spread half of the cubed bread evenly in a large casserole dish. Put the other half in a large bowl.
Add the cooked mushrooms, onions, and celery to the pot of seasoned broth.
Pour half of the hot broth mixture evenly over the top of the cubes and toss gently to combine. Transfer the remaining cubes to a large bowl, then pour the remaining broth mixture over top and toss gently together. Allow the bread in both the casserole dish and bowl to absorb the liquids for 1-2 minutes, toss, allow to rest 1-2 minutes, then toss again. Transfer the stuffing in the bowl on top of the stuffing in the casserole dish. Pack it down just slightly.
Bake for 20-25 minutes, until the top is toasted nice and golden.
Notes
* I use a food processor to speed up the dicing/chopping process.
** You can bake or buy your bread. I sometimes purchase plain unseasoned stuffing cubes.
*** Add a little more broth if the bread cubes look dry.