Every year for Thanksgiving my mom made my grandma's stuffing recipe. I never understood the appeal of stuffing growing up. It is not an attractive food. But, it continues to make the short list for traditional Thanksgiving foods and I'm slowly warming up to it. I paired the stuffing with a nice, easy lentil loaf. FYI, this recipe makes enough stuffing to fill about eight loaves, so you'll have plenty left over stuffing if you're only making one loaf.
- 2 loaves of bread dried out over night (for the slackers out there, Whole Foods sells bags of bread already dried out)
- 4-5 onions diced
- 6-7 stalks of celery diced
- 2 tsp powdered vegetable bouillon per cup of water
- 4-5 ounces firm tofu
- 2 tbsp sage
- Garlic and onion powder to taste (optional)
Preheat the oven to 325 degrees. Break bread into 1 inch chunks and place them in a very large mixing bowl. In a large pot, add onions, celery, and bouillon to roughly 2 quarts of water and cook until they're tender. In a food processor, combine the tofu and a little bit of water until it's pureed. Slowly add the liquid mixture to the bread crumbs. Add the tofu and mix thoroughly. Add the sage, salt, and pepper. Pour the mixture into a baking dish (don't fill it too full as it will likely puff up in the oven) and bake for 90 minutes.