Delicious Recipes by Cookin Foods

• 1 lb day-old bread, cubed
  (mix of sourdough + rustic white is ideal)
   

• 6 tbsp butter 
• 1 large yellow onion, diced 
• 2 stalks celery, diced 
• 10–12 oz mushrooms (cremini or button), finely chopped 
• 4 cloves garlic, minced
   

• 2 tsp fresh sage, chopped (or 1 tsp dried) 
• 1½ tsp fresh thyme (or ¾ tsp dried) 
• 1 tsp fresh rosemary, minced (or ½ tsp dried) 
• ½ tsp black pepper 
• ¾–1 tsp kosher salt (to taste)
   

• 2–2½ cups vegetable stock, warmed 
• ¼ cup heavy cream (optional but excellent) 
• 1 tbsp soy sauce or vegetarian Worcestershire
   

• ½ cup grated parmesan 
• 1 tbsp nutritional yeast 
• 1 tbsp olive oil (for richness) 
• Pinch white pepper or cayenne

• Spread bread cubes on baking sheets. 
• Bake at 300°F (150°C) for 20–30 minutes until dry but not browned.
   

1. Melt butter over medium heat. 
2. Add onion + celery; cook slowly until very soft. 
3. Add mushrooms; cook until moisture evaporates and they begin to brown. 
4. Add garlic and herbs; cook 30 seconds. 
5. Season with salt and pepper.

This step replaces meat flavor — don’t rush it.

1. Combine dried bread and mushroom mixture in a large bowl. 
2. Stir in parmesan, nutritional yeast (if using). 
3. Whisk stock, cream, soy/Worcestershire. 
4. Pour liquid gradually over bread, tossing gently.
    

You want moist, not soupy.

• Transfer to buttered dish. 
• Cover with foil; bake at 375°F (190°C) for 25 minutes. 
• Uncover; bake another 20–25 minutes until top is golden and crisp.
   

• Southern-Style: Add diced green onion + more black pepper 
• Deep Umami: Add 1 tsp miso to the stock 
• Extra Crispy: Dot top with butter before final bake 
• Cheesy Top: Sprinkle extra parmesan in last 10 minutes
   

• Assemble up to 1 day ahead, cover, refrigerate.
• Bake from cold, adding 10–15 minutes. 
• Crisp uncovered at the end.
   

This stuffing is incredible:

• Under roasted veggies 
• With gravy 
• Fried into leftover patties the next day