CRANBERRY & PIGNOLI STUFFING

Ingredients

  • 10 C. Cubed and Dried Vegan Bread
  • 5 C. Vegetable Broth
  • 2 white or yellow onions chopped fine
  • 6 celery stalks cut into small pieces
  • 1 T. dried thyme
  • 1 T. dried oregano
  • 1 T. dried sage
  • 1 T. onion powder
  • 1 T. garlic powder
  • 1 T. sea salt
  • 1 lb fresh mushrooms sliced
  • 1 cup cooked wild rice (instructions below)
  • 1 cup shelled pine nuts
  • 2 shots vegan worcestershire sauce
  • 1/4 cup Earth Balance
  • 1 C. dried Cranberries

Directions

Step 1
Boil wild rice with water according to package directions until tender [about 40 minutes]

Step 2
Saute onions, mushrooms, celery and seasonings in the Earth Balance

Step 3
Saute pine nuts separately in Earth Balance until golden brown

Step 4
Mix all ingredients in a Large pan adding vegetable broth as you stir it in

Step 5
Test for consistency and add water if too dry. Fluff with a large fork

Step 6
Bake on low heat (about 200 degrees) for an hour or longer

Enjoy