Author Notes
My family's full of vegans and picky eaters, which means that my mother has her work cut out for her every Thanksgiving. This is a recipe that everyone loves -- cubes of seeded bread meet a soffritto for a stuffing recipe that's reminiscent of a winter panzanella. —Gabriella Paiella
Ingredients
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1
loaf of seeded bread
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2 tablespoons
olive oil
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1
large onion, chopped
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3
celery sticks, chopped
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2
carrots, peeled and chopped
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2
cloves of garlic, minced
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1/2 cup
dried cranberries
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1/2 cup
vegetable broth
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1 1/2 cups
almond milk
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1/2 teaspoon
salt
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1 1/2 teaspoons
dried rosemary
Directions
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Preheat your oven to 350 degrees. On the stovetop, heat oil on medium heat in a large pan until it glistens. Add the onion and cook for 10 minutes.
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Add the celery and carrots, then cook for another 10 minutes.
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Add the cranberries, and sauté. Remove the mixture from the stovetop and set aside.
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Dice your bread into 1/2" cubes, then add them to a pre-greased baking dish, along with all the stovetop vegetables, the broth, almond milk, salt, and rosemary.
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Cover the baking dish with aluminum foil, bake it for 30 minutes, then remove the foil and bake it for another 15 minutes until it's golden brown.
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