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Name: Stuffing Vegetarian
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: a
Ingredients: 6 cups Bread cut into 1 inch cubes see note; 2 tablespoons Unsalted butter; 1 cup Onion, diced; 1 cup celery, chopped; 1 cup Mushrooms, diced; 1 link Field Roast Soy Italian Sausage, diced; 1/4 cup Fresh Parsley, chopped; 1 teaspoon Ground sage; 1 teaspoon Ground Rosemary; 1 teaspoon Ground Thyme; 1/2 teaspoon Salt; 1/4 teaspoon Pepper; 1 large Egg; 1 cup vegetable broth

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INGREDIENTS

6 cups Bread cut into 1 inch cubes ; see note
2 tablespoons Unsalted butter
1 cup Onion, diced
1 cup celery, chopped
1 cup Mushrooms, diced
1 link Field Roast Soy Italian Sausage, diced
1/4 cup Fresh Parsley, chopped
1 teaspoon Ground sage
1 teaspoon Ground Rosemary
1 teaspoon Ground Thyme
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 large Egg
1 cup vegetable broth

Servings

INSTRUCTIONS

You can dry your bread cubes two ways:

Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.

If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.

Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.

In a skillet, melt the butter and add the onion, mushroom, "sausage" and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.

In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

NOTES

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Stuffing Vegetarian

6 cups Bread cut into 1 inch cubes see note
2 tablespoons Unsalted butter
1 cup Onion, diced
1 cup celery, chopped
1 cup Mushrooms, diced
1 link Field Roast Soy Italian Sausage, diced
1/4 cup Fresh Parsley, chopped
1 teaspoon Ground sage
1 teaspoon Ground Rosemary
1 teaspoon Ground Thyme
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 large Egg
1 cup vegetable broth

You can dry your bread cubes two ways:
Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. 
In a skillet, melt the butter and add the onion, mushroom, "sausage" and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together. 
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 5 Servings

Calories: 76
Calories from Fat: 51 (67%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 54.5mg		17 %
Sodium 126.6mg		4 %
Potassium 83.2mg		2 %
Total Carbohydrate 5.1g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.1g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 76

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