Sourdough Bread Stuffing
1 pound loaf 1-2 day old sourdough bread, in 1" cubes
1/2 cup vegan butter, divided
10 ounces cremini mushrooms, coarsely chopped (white mushrooms will do)
salt and freshly ground black pepper
2-4 stalks celery, with leaves, sliced thinly
1 medium onion, chopped
10 sprigs fresh thyme, leaves stripped from stems
10-12 fresh sage leaves, chopped
3 1/2 cups vegetable broth
3 tablespoons chopped fresh parsley
1. Preheat oven to 350 degrees Fahrenheit. Spread bread evenly on a big baking sheet. Toast the bread in the oven until completely dry and beginning to crisp, about 20 minutes. Transfer to a large mixing bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms, and a few pinches of salt and saute until golden brown, about 6-8 minutes.
2. Add celery, onion, 2 tablespoons of butter, and thyme. Once the butter is melted, cook stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons of butter. Add vegetable broth to skillet and stir to combine. Season with salt and pepper, to taste.
3. Pour vegetable broth mixture over bread cubes and toss to coat until the bread has absorbed all of the liquid. Spray a 9 X 13" baking dish with cooking spray and pour mixture into baking dish. Sprinkle with parsley.
4. Bake in oven until top is golden brown, about 40 minutes. Remove from oven and let cool for about 15 minutes before serving. Delish!!