Mom's Bread Stuffing - Veganized!

Today is my 36th birthday.  I woke up with a craving for my Mom's Thanksgiving Bread Stuffing.  Since I had the ingredients on hand for a vegan version, I decided to whip up a batch.  This is very easy to make and would make a great side dish to all of your meals any day of the week!

Mom's Bread Stuffing - Veganized

8 pieces white bread or potato bread

1/2 sweet yellow onion

3 stocks celery

2 medium carrots

1 small apple (Fuji or Granny Smith)

1/2 bunch fresh curly parsley (finely chopped)

1 cup+ vegetable broth

1/2 cup+ Earth Balance 

1 teaspoon Canola Oil

Pinch of fresh thyme

Pinch of dried sage

Salt & Pepper to taste

Preheat oven to 250 degrees F.  Stack up and slice bread into 3/4 inch cubes.  Spread cubes out on dry baking sheet and place in oven for about 10 minutes until bread is crunchy but not burnt.  Remove and set aside and turn up oven to 375 degrees F.  

Rough chop onion, celery, carrot and onion and throw all in food processor.  Pulse veggies until finely diced.  Add canola oil and vegan butter into large sauté pan.  Cook until tender and then add salt, pepper, thyme, sage and finely chopped parsley.  Cook a few more minutes and then remove from heat.  

Add vegetable broth to mixture and put in a large bowl with all the bread cubes.  Toss until bread is moist but do NOT over mix.  Taste test for salt level and add more if needed.  

Prepare small casserole dish by greasing with more vegan butter.  Gently add mixture to prepared dish careful not to mash it down.  The secret to great bread stuffing is to achieve that light, airy, fluffy texture reminiscent of a soufflé.  Dot top of stuffing with more dots of vegan butter (about a tablespoon total).  Place dish in oven for 20-25 minutes or until all sides are golden brown.  Serve immediately and store any unused portion in an airtight container in your fridge.  Bon Appetit!