Name: Classic Thanksgiving Stuffing
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 tbsp plant butter (vegan); 2 tbsp olive oil; 1 tbsp fresh sage (finely chopped); 2 null leeks (white and light green parts, diced); 1 null carrots (diced); 1 null bell pepper (small, diced); 2 clove garlic cloves (minced); 1 null granny smith (unpeeled and chopped); 1 null salt pepper (to taste); 1.5 cup vegetable broth (plus extra as needed); 1 loaf white bread (day-old French bread, cubed (approx 6 cups)); 0.25 cup dried cherries (unsweetened); 0.5 cup pecans (toasted); 1 to_garnish fresh parsley (minced)

Instructions

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1

Preheat the oven to 350ºF (175ºC).
2

Heat a deep skillet over medium heat and add the plant butter (2 tbsp) and olive oil (2 tbsp).
3

Once the butter has melted, add the fresh sage (1 tbsp), leeks (2), carrots (1), and pepper (1 bell). Sauté for 3-5 minutes.
4

Stir in the garlic cloves (2 clove), smith (1 granny), and a generous amount of pepper (1 salt). Cook until the leeks are translucent.
5

After cooking the apples for 2 minutes, pour in vegetable broth (1.5 cup). Season further if necessary and sauté for another 1-2 minutes.
6

Cube the white bread (1 loaf) into 0.5-inch squares and place in a 9x9 inch casserole dish. Toss in the dried cherries (0.25 cup) and pecans (0.5 cup).
7

Pour the vegetable and broth mixture over the bread cubes and spread it evenly.
8

Cover the dish tightly with foil. Bake for 30 minutes, stirring halfway through to distribute flavors.
9

Remove the foil and bake for an additional 10-15 minutes until the top is golden and crisp.
10

Allow to cool for 5 minutes, then garnish with minced fresh parsley (1) before serving.