1 tspvegetarian ‘chicken’ bouillon concentrate(I used Better than Bouillon)
Instructions
Cut bread into roughly 1-inch cubes and leave out overnight to dry out a bit.
Preheat oven to 375°F and lightly grease a 9 x 13 baking dish with oil. Finely dice kale stems and slice leaves into ½-inch slices.
Heat 2 tablespoons (30 mL) of oil in a large non-stick skillet over medium heat. Add onion, celery and sauté until onion is soft and glossy, stirring occasionally, about 10 minutes.
Add kale leaves and garlic, and cook, stirring constantly, until kale wilts about 2 – 3 minutes. Add sage, thyme, nutritional yeast, salt, garlic and onion powder, and pecans. Stir for one minute to combine. Remove from heat.
Place bread cubes in a large bowl. Mix bouillon concentrate into water and pour over bread, tossing to coat. Add vegetable mixture to bread and toss.
Place stuffing in greased dish. Drizzle remaining 2 tablespoons of oil over top. Tightly wrap dish in tin foil. Bake for 30 minutes, remove foil and bake uncovered for 15 more until top of stuffing looks golden brown and crisp.
Tips
- This stuffing can be prepared in the morning and cooked just before serving, but it is also quite delicious at room temperature so if there’s a lot vying for oven time, cook it before the rest of your dishes and let it sit out before serving.- I find that Better than Bouillon is much more flavourful than packaged stocks but if you don’t have it, simply substitute 1 cup of vegetable stock for the water + concentrate.