Chef Bryanna Clark Grogan makes holidays a breeze with great recipes from “The (Almost) No-Fat Holiday Cookbook“, one in a series of her eight popular vegan cookbooks.
Yields: 7 cups
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 cup celery and tops, chopped
- 3/4 pound bread cubes or corn bread cubes
- 11/2 cup vegetarian broth
- 1/2 teaspoon each of sage, thyme and savory or to taste
- Asian sesame oil
Saute the onion and celery in a large lightly-oiled frying pan until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease cooking dish with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375F for about 1 hour.