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Ingredients

1 (1 pound) loaf egg bread 10 sprigs fresh thyme, stemmed 3 sprigs fresh rosemary, stemmed 6 tablespoons unsalted butter 2 cups diced onion 2 cups celery, diced 2 cups finely chopped portobello mushrooms 3 cups vegetable broth ¼ cup unsalted butter, melted 1 teaspoon salt, or more to taste 1 teaspoon ground black pepper, or more to taste

Nutrition Info

241.2 calories carbohydrate: 29 g cholesterol: 44.7 mg fat: 12.5 g fiber: 5.4 g protein: 6 g saturatedFat: 6.8 g servingSize: - sodium: 516.9 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
Preheat the oven to 350 degrees F (175 degrees C).
Chop thyme and rosemary leaves, set aside.
Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves, cook until mixture starts to soften, 3 to 5 minutes.
Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.

12 servings

Someone passed me this recipe years ago, but I've just started to use it. It's a vegetarian alternative to a meat-based stuffing. Rich and light.