Stuffing

1: Dice a loaf of bread and spread on a large (or 2) baking sheet; bake for 50 mins at 250°F.

2: Sauté 2 cups diced onion and 1.5 cups diced celery in 1/3 cup vegan butter for 8-10 mins until soft.

3: Prep your spices: 1/4 cup chopped parsley, 1 tsp dried thyme, 2 tsp dried sage, 1 tsp dried rosemary, salt, and pepper.

4: Once cool, combine bread crumbs, onion mix, and spices in a large bowl; add 2 cups broth and stir.

5: Beat 2 eggs with 2 more cups broth and add to the bowl; stir and spread the mixture in a greased baking dish.

6: Bake covered for 45 mins at 350°F.

7: If storing overnight, uncover and let cool, cover and store in the fridge.

8: To reheat, place in the oven for 40 mins at 300°F uncovered.