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Now my vegetarian doesn’t have to miss out on stuffing. And it is a good way to use up slightly stale bread–just stick the ends in the freezer!
Ingredients
- 1 cube vegetable bouillon
- 1 cup boiling water
- 3 tablespoons salted butter
- ½ cup chopped onion
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried parsley
- ½ teaspoon dried sage
- ¼ teaspoon dried marjoram
- 1/8 teaspoon ground black pepper
- 4 ½ cups cubed stale bread
Directions
Step 1
Combine boiling water and bouillon cube; stir until dissolved.
Step 2
Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
Step 3
Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Cook?s Note
Veggie bouillon cubes usually make 2 cups of broth, so read the instructions and cut the cube in half if needed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 225 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat6g | 30% |
| Cholesterol23mg | 8% |
| Sodium421mg | 18% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein4g | |
| Vitamin C3mg | 14% |
| Calcium98mg | 8% |
| Iron2mg | 13% |
| Potassium128mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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