I’ve never been much of a stuffing fan, but I live with someone who loves the stuff, and let me tell you, homemade stuffing blows that bagged, just-add-water-and-microwave crap out of the water. Forget those creepily uniform, tan cubes of bread — this apple herb stuffing contains actual vegetables and comes as close to real, life-sustaining food as bread-soaked-in-broth can.

Besides, we dumpster-divers can never have too many ways to use up stale bread, can we? You even get a bonus if your bread’s already stale or dried out: though it’ll be harder to slice, you can forgo toasting the cubes altogether.

Sure, it takes a little time, but making your own stuffing is really pretty hard to screw up. If you’re used to stuffing from a bag, you’re probably not too picky anyway, but you can always increase or decrease the stock (or baking time) if you want your end-product to be drier or moister.

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Apple Herb Stuffing
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb whole wheat or multi-grain bread, sliced into 1″ cubes
  • 3 Tbsp vegan butter
  • 1.5 c diced onion
  • 1.5 c diced celery
  • 1.5 c diced apples
  • 1 tsp dried sage
  • 1 tsp thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp nutmeg
  • 1.5-2 c vegetable stock (use the greater amount for moister stuffing)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spread bread cubes in a single layer on one or two cookie sheets.
  3. Toast bread cubes for 5-8 minutes, flipping a couple of times to ensure even toasting.
  4. Remove from oven and set aside.
  5. Saute onions and celery in butter until celery turns bright green.
  6. Add apples and continue sauteing until onions are translucent.
  7. Stir in sage, thyme, salt, pepper, and nutmeg.
  8. Transfer to a 2-qt lidded casserole dish.
  9. Add toasted bread cubes, drizzle with stock, and toss well.
  10. Cover dish and bake for 30 minutes.
  11. Remove cover and bake another 15-20 minutes, or until top is nicely browned.
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