Bread Stuffing

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* Exported from MasterCook *

 

Bread Stuffing

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 102

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped

1 cup celery and tops -- chopped

4 cups fresh whole wheat bread

OR corn bread cubes

1 cup vegetarian broth

1/2 teaspoon dried sage -- about or to taste

1/2 teaspoon thyme -- about or to taste

1/2 teaspoon savory -- about or to taste

1 pinch dried rosemary

salt and freshly ground black pepper -- to taste

(you won't need salt if the broth is

salted)

Chinese sesame oil for oiling the pan

 

Use as stuffing for Tofu " Turkey " .

 

To make the stuffing, steam-fry the onion and celery in a large, lightly

oiled or nonstick frying pan until softened. Remove from heat and add the

remaining stuffing ingredients. Mix well.

 

Stuffing Variations: Everyone has very personal likes and dislikes when it

comes to stuffing. Obviously I like a basic sage and onion one with celery

and other herbs. Feel free to add your favorite ingredients. Here are

some suggestions: chopped fresh parsley, or other fresh herbs; soy bacon

bits; chopped apples cranberries, or pears; dried fruit; vegetarian

sausage; chestnuts; a bit of brandy, whiskey, or wine in place of some of

the broth; some cooked wild rice in place of some of the bread; steam-fried

mushrooms (any kind) - if you used to be fond of oyster stuffing, use

oyster mushrooms and maybe a bit of Chinese vegetarian " oyster " sauce

(which is made with mushrooms but tastes quite " oystery " ).

 

Baked Stuffing

 

To bake the stuffing as a separate dish, double the recipe and pack it in a

prepared pan without the tofu and bean curd skin. Lightly brush the top

with Chinese sesame oil, cover with foil, and bake at 350F for 30-60

minutes (depending on how crusty you like it).

 

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