Traditional Stuffing


3 ½ cups bread crumbs
1 cup vegetable broth
¼ cup non dairy margarine
6 celery stalks, chopped
1 small onion, chopped
2 teaspoon sage, rubbed
1 teaspoon marjoram
½ teaspoon sea salt
½ teaspoon black pepper


  1. Melt the margarine over medium high heat in a skillet and add the onion and celery.
  2. Sauté for about 5 minutes or until the vegetables are soft.
  3. In a medium sized pan, heat the vegetable broth until boiling.
  4. In a large bowl, combine the bread crumbs, herbs, salt and cooked celery and onion.
  5. Stir all of this to combine thoroughly.
  6. Slowly add the vegetable broth, stirring occasionally to cover all the bread crumbs.
  7. Place stuffing in a greased 9-inch square pan bake at 375°F for about 30 minutes.

*To make your own bread crumbs, cut a loaf of bread in cubes. Place on a large cookie sheet and bake at 300°F for about 20-30 minutes, using a spatula about every 5 minutes to move around the bread so it will dry out evenly.

Recipe Courtesy of Chelsea Lincoln