1 tsp olive oil
10 oz cremini mushrooms
2 celery stalks, chopped
8 sage leaves (large)
2 TBL fresh thyme, removed from stem and finely chopped
1 demi whole wheat baguette cut into 1 inch cubes (8 oz)
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup Imagine no chicken broth
1 cup pomegranate juice
Heat oven to 350 degrees F. Heat oil in a large skillet over high heat. Add in mushrooms, celery, sage, and thyme and cook until softened, stirring occasionally, about 8 minutes. Season with salt and pepper and transfer to a large bowl.
Add bread cubes, pear, prunes, broth, and juice. Mix well and let the bread absorb all of the liquid.
Transfer to an 8″x8″ baking dish and cover with foil. Bake for 40 minutes, then remove foil and bake until the stuffing puffs up, about another 5 minutes.
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
7 TBL butter replacement (Earth Balance)
1 baguette (1/2 lb), cut into 1-inch cubes (8 cups)
1/3 cup chopped celery leaves
1 1/2 TBL fresh sage, finely chopped
1 cup Imagine no-chicken broth
1 egg replacement (Bob’s Red Mill: 1 TBL whisked with 3 TBL water)
Preheat oven to 400 degrees F. Grease 1 1/2 qt shallow baking dish or gratin dish.
In a large skillet, melt 6 TBL butter replacement and add in onion, celery, 1/2 tsp salt, and 1/4 tsp pepper, stirring occasionally until softened, about 8-10 minutes. Transfer to a bowl and toss with bread crumbs, celery leaves, and sage and set aside.
Whisk together broth and prepared egg replacement, then toss with bread mixture and mix to combine and absorb broth. Transfer to baking dish and dot with remaining tablespoon of butter replacement (Earth Balance).
Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes longer.
Tip: stuffing can be assembled, but not baked, 1 day ahead and chilled (cool, then cover and refrigerate). Bring to room temperature before baking.