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 Your Stuffing!
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