Ingredients
10
10 servings
- •2 tablespoons vegetable oil
- •1 small white onion, diced
- •1 stalk celery, diced
- •1 small apple, diced
- •2 teaspoons kosher salt
- •1 teaspoon pepper
- •1 tablespoon fresh parlsey, chopped
- •1 tablespoon fresh rosemary, chopped
- •½ tablespoon fresh thyme, chopped
- •1 teaspoon dried sage
- •1 ½ loaves white bread, cubed
- •5 cups low sodium vegetable broth
Instructions
- Preheat the oven to 350°F (180°C).
- Heat the oil in a medium pot over medium-high heat. Once the oil begins to shimmer, add the onion and celery and cook for 5-6 minutes, until the onion is semi-translucent and the celery has softened a bit.
- Add the apple and cook for an additional 4-5 minutes, until softened.
- Add the salt, pepper, parsley, rosemary, thyme, and sage and cook for 2-3 minutes, until the herbs are fragrant.
- Add in about a ¼ of the cubed bread and 1 cup (240 ml) of the vegetable broth.
- Stir well until bread cubes cook down. Continue, alternating between adding bread and broth, until everything has cooked down but the stuffing is still slightly chunky.
- Transfer to a large baking dish and cover with foil.
- Bake for 10 minutes, then uncover and bake for another 10 minutes, until the top is golden brown. Serve warm.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 457
- Carbohydrate: 33g
- Fat: 33g
- Fiber: 1g
- Protein: 0g
- Sugar: 11g
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