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Ingredients

1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups total)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound chopped white mushrooms
4 large shallots, chopped
3 celery stalks, chopped
1/3 cup chopped fresh parsley
1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
1 1/4 teaspoons fine sea salt
1/2 teaspoon ground black pepper
3 cups low-sodium vegetable broth

Description

To Make A Vegan Version Of This Stuffing, Simply Substitute A Nondairy Option For The Butter And Bake The Stuffing In Its Own Baking Dish.

Wholefoods