Moms Vegetarian Stuffing Recipes

Steps:

• Combine boiling water and bouillon cube; stir until dissolved.
• Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
• Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
• Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
• Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
• Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
• Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.

Steps:

• Saute the above vegetables in oil and toss with bread, broth, raisins, apples, cranberries, and remaining ingredients. Put in an oven friendly container and cover. Place in oven alongside anything that is cooking at the time (like the turkey - or tofurkey).
• Take out of the oven after 60 minutes. Leave covered until ready to serve.

Steps:

• Preheat oven to 350 degrees.
• Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
• Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent.
• Remove bread from oven and place into a large mixing bowl. Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well.
• Place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
• Bake, uncovered, for 30 minutes.
• season with black pepper and serve.

Steps:

• Preheat oven to 350 degrees.
• Melt butter on stove top. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
• Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
• Bake for 30 minutes.