This was surprisingly simple, and it gave me all the flavor I wanted and then some. Fool your meat eating friends with it. It'll be our little secret.
- 6 cups rustic day old bread, cut into cubes
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 Tbs olive oil
- 3 Tbs vegan butter
- 1 No chicken bouillon cube
- 1 quart hot water
- 2 tsp seasoned salt of choice (I use creole seasoning)
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp dried crushed rosemary
- 1 tsp salt
To prepare the bread cubes, dry them out overnight or bake at 275 for 40-60 minutes. Put into a bowl or baking dish.
Saute the onion and celery in the oil and butter until see through.
Add the bouillon cube to the hot water and swirl until dissolved.
Add the hot water mixture and the rest of the ingredients to the pot and bring to a boil.
Boil for about 3-5 minutes. Pour mixture over bread cubes and combine. Cover bread cubes for 5 minutes.
You CAN be done here, but for extra awesome:
Bake the stuffing in the oven uncovered at 350 for about 15-20 minutes.