Vegan Herb Stuffing

I discovered this recipe last year, courtesy of Real Simple. What makes it so delicious is the use of baguettes instead of typical bread. The crusty, crunchy bread (white or whole wheat) works perfectly to bring this dish together.

I personally prefer a little less parsley and a little more onion. I would also recommend cutting your baguettes up the day before preparing the stuffing and leaving them out until they're super dried out.

Finally, vegan chicken broth makes a lovely substituted for the vegetable broth. I used it this year at Thanksgiving and everyone raved over the flavor.

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Vegan Herb-Baguette Stuffing

3 cups low-sodium vegetable broth
3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
2 tablespoons olive oil
2 medium yellow onions, diced
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 stalks celery, diced
3/4 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons chopped fresh dill
1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)

In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat.

Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.

Heat oven to 375° F.

Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey.

Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)

Yield: Makes 6 to 8 servings

CALORIES 300 (21% from fat); FAT 7g (sat 1g); SUGAR 5g; PROTEIN 9g; CHOLESTEROL 0mg; SODIUM 1,071mg; FIBER 3g; CARBOHYDRATE 50g

Real Simple, NOVEMBER 2006