| Dry the bread pieces in a low temp oven (200° F) for 1-2 hours, until crisp. | 2 loaves white country bread, cut into 1/2-1” cubes |
| Preheat a large, high-walled sauté pan and cook the tofu until brown. Add veggie broth continuously until plenty of fond has formed on the bottom of the pan. | • Oil • 1 lb tofu • veggie stock |
| Ste tofu aside, add vegetable oil and onions to the pan. | • Oil • 1 large yellow onion, chopped |
| Sweat onions over meadium heat for 2-3 minutes, then add celery, sage, and thyme. Sauté for an additional 3 minutes until celery has softened, and add parsley and tofu. | • 6 stalks celery, chopped • 1/4 cup minced fresh sage • 2 Tbsp minced thyme • Indiscriminate amount of parsley |
| In a large bowl, combine bread and tofu mixture. Add eggs and mix. | • 3 eggs, beaten |
| Add veggie stock, until bread is very saturated but still retains its shape. | • 2-4 cups veggie stock |
| Season. | • Salt • Freshly ground pepper |
| Generously butter a casserole dish and fill with stuffing. | • 1 Tbsp butter |
| During the last 30 minutes of turkey cooking, bake covered for 20 minutes, and uncovered for the final 10. |