Ingredients

The following ingredients have 6 Servings
  • 16 ounces stuffing mix (- cubed and smaller pieces - I've made it using both sizes)
  • 1 cup onion (- chopped)
  • 3/4 cup dairy free butter (- divided 1/4 cup and 1/2 cup)
  • 2 cups cremini mushrooms (- coarsely chopped )
  • 2 teaspoons ground sage (- so important)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups vegetable broth

Instruction

  • Lightly oil a 8" x 11" casserole dish (9" x 13" is good too). Set aside.
  • Melt 1/4 cup butter in skillet.
  • Add the onions and saute for 10 minutes.
  • Add the mushrooms and saute another 10 minutes.
  • Preheat the oven to 350°.
  • Add sage, salt and pepper. Stir and saute 3 more minutes.
  • In a large bowl add the cubed bread stuffing mix.
  • To the large bowl pour in the 1/2 cup melted butter and the vegetable broth.
  • Mix well.
  • Pour the mushroom mixture from the pan into the large bowl with the bread mixture.
  • Mix well again and put into the prepared casserole dish.
  • Bake at 350° for 20 minutes.
  • Remove from oven. Garnish with fresh chopped parsley if desired. Serve