Name: Recipe for Holiday Herb Stuffing
Prep time: 20 minutes, plus croutons
Cook time: 45-60
Total time: 65-85 minutes
Yield: 10 (3/4 cup) servings
Cuisine: Appetizers and Sides
Ingredients: 6 dried whole wheat bread cubes; Vegetable stock; 1 1/2 onion, finely diced; 1 mushrooms, sliced or diced; 2 celery, finely diced; 1 vegetable stock or broth; 1/2 water; 1/2 raw cashew pieces; 1 Chicken-Style Seasoning; 1 nutritional yeast flakes; 1 butter-flavored salt; 1 onion powder; 1 1/2 parsley, dried; 1/2 sage, dried; 1/2 marjoram, dried; 1/4 thyme, dried; 1/4 savory, dried; 1/4 garlic powder; 1 raw cashew pieces (optional); 1/2 soy curls (rehydrated with 1 tablespoon Chicken-Style Seasoning, 1 teaspoon soy sauce, and 1½ cups hot water, then drained and diced) (optional); 1/2 dried cranberries (optional)

Appetizers and Sides A Festive Favorite

This recipe can bring joy to your holidays while keeping your health intact. The blended nuts replace the fat that usually adds to “after-dinner blahs” and clogged arteries. Don’t be put off by the long list of ingredients; most are just seasonings—nothing difficult! When cooking for special occasions, it’s nice to start early, and this is a great make-ahead dish that can be refrigerated and then cooked when the big day arrives.

Holiday Herb Stuffing

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 10 (3/4 cup) servings
Prep Time: 20 minutes, plus croutons
Cook Time: 45-60
Total Time: 65-85 minutes

Recipe Ingredients

6 cups dried whole wheat bread cubes
Vegetable stock
1 1/2 cups onion, finely diced
1 cup mushrooms, sliced or diced
2 cups celery, finely diced
1 cup vegetable stock or broth
1/2 cup water
1/2 cup raw cashew pieces
1 tablespoon Chicken-Style Seasoning
1 tablespoon nutritional yeast flakes
1 teaspoon butter-flavored salt
1 teaspoon onion powder
1 1/2 teaspoons parsley, dried
1/2 teaspoon sage, dried
1/2 teaspoon marjoram, dried
1/4 teaspoon thyme, dried
1/4 teaspoon savory, dried
1/4 teaspoon garlic powder
1 cup raw cashew pieces (optional)
1/2 cup soy curls (rehydrated with 1 tablespoon Chicken-Style Seasoning, 1 teaspoon soy sauce, and 1½ cups hot water, then drained and diced) (optional)
1/2 cup dried cranberries (optional)

If you can’t find dried whole wheat bread cubes, get 2 loaves of fine-grained bread.
Remove crusts (if desired), cut bread into small cubes, spread on cookie sheet(s), and bake at 275°F until browned and crunchy.
Sauté onions, mushrooms, and celery just until tender-crisp, not limp. Use a large frying pan so extra moisture will evaporate. (You don’t want soggy stuffing!)
Combine broth, water, cashews, and seasonings in a blender and blend until smooth.
Cashew pieces, cranberries, and diced soy add a lot to this dish in substance and texture, but they are not necessary. If using, combine with bread cubes and sautéed vegetables.
Add blended liquids and mix well so everything is moistened.
Place stuffing in a nonstick 9x13-inch casserole dish.
Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 15–30 minutes or as needed until browned and firm.