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Here’s a great foundational stuffing recipe. Personalize it by adding other vegetables, herbs, or even nuts like chestnuts. We like to use fresh crusty sourdough bread but day-old bread will do. Make your own or buy a loaf locally. You’ll need about half a typical boule (round loaf) for this recipe. One thing you shouldn’t skip: the plant-based butter. Thanksgiving stuffing should be an indulgence.
Plant-based no-chicken stock is a game-changer. It tastes so damn good and is completely vegan. We like Better Than Bouillon No-Chicken base. But you can also find no-chicken cubes and powders. Keep it on hand you’ll find yourself using it for broths, soups, stews, sauces…anywhere you might use chicken stock.
If you want to thicken this up a bit and bind the stuffing, stir in a few tablespoons of liquid plant-based eggs before baking.