Every holiday, our family makes this delicious meatless stuffing. It can easily be adapted to be fully vegetarian by swapping the chicken broth for vegetable broth. This stuffing offers a perfect balance of savory and sweet and can be adjusted depending on whether you prefer it more savory or slightly sweeter.
Ingredients
- ¾ bag of stuffing bread cubes (your favorite migraine safe bread cubes or make your own)
- 1–2 stalks of celery, diced
- 1 large shallot, diced
- ½ cup portabella mushrooms, chopped
- ½ Granny Smith apple, diced
- 4 cloves garlic, minced
- 1 small can mandarin oranges, drained
- 1 can water chestnuts, diced
- ½–1 cup chicken broth (adjust depending on how moist you like your stuffing)
- ¼–½ cup dried cranberries (optional; skip if sensitive to dried fruit)
- Fresh herbs to taste (rosemary, sage, thyme)
- Salt and pepper to taste
Preheat the oven to 375°F. In a large oven-safe dish, combine all of the ingredients. Bake for 30–45 minutes, or until the stuffing is lightly browned. If you prefer a crunchier top, feel free to cook it a little longer.
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