Vegetarian Stuffing

It isn't easy for vegetarians vegan or not, to find much to eat during the holidays that illicit the same deep, savory fulfillment that the meat eaters experience. Sure the side dishes of mashed potatoes, yams and green beans can fill the stomach, but lack that rich flavor that herbs and spices can bring to the plate. Bread rolls only fill the stomach and leave too much room to hit the pies. I have been making this stuffing for over 7 years and even the die-hard carnivores have a serving or two without complaints.

Preheat oven to 350 degrees.

Take a premixed 16 oz. (1lb) box of in the bird stuffing. Must be in the bird stuffing in order to reach desired texture during cooking. I use Bells Traditional Stuffing, although you can use any other stuffing I think with Bells mix of herbs of spices, vegetarians get a little something extra for their taste buds.

Next, melt 3/4 cup or 1 1/2 sticks of non-dairy butter substitute. I use Olivio because the olive oil gives the stuffing a much richer taste then the other butter substitutes that I have tried.

Dice one bunch of scallions. In a large bowl pour stuffing mix, scallions, and then butter on top. Mix.

Pour two 14oz cans (28oz. if boxed) Swanson Vegetarian Vegetable Broth into stuffing. Mix thoroughly until stuffing is moist equally throughout bowl. (You can substitute another brand of vegetable broth, but DO NOT alter the measurement quantity).

Transfer stuffing mix into two ungreased 1.5 Quart loaf pans. The depth of the pan helps to keep the stuffing moist and abundant in flavor. Although if you wish you can use a 13 x 9 x2 baking pan.

Cover pan(s) with foil and place in over for 45 minutes or until stuffing seems to be sizzling lightly. Uncover and bake another 10-15 minutes or until top is desired brown.

Remove from oven and let cool 5 minutes on a safe surface. Serve and enjoy.