Holiday Stuffing | Plant-Based | Rouxbe Online Culinary School

Ingredients

• 1 loaf French bread* (approx. 6 to 8 cups diced)
• 1 cup onion, small dice
• 1 cup celery, small dice
• 1 cup carrots, small dice
• 10 to 15 fresh sage leaves, finely chopped
• 4 sprigs fresh thyme, finely chopped
• 1 tsp Poultry Seasoning
• 1/2 to 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3 to 4 cups vegetable stock
• 2 tbsp non-dairy butter