THE BEST SOY AND DAIRY FREE STUFFING EVER!

It's been awhile since I've posted a recipe.  I'm blaming the baby who refuses to take a nap and the game of Thanksgiving leftover tetris I've been playing for the last four days.  The pies are gone, but I still have a few more days until I have to come up with something for dinner that doesn't involve turkey.

My Thanksgiving was a success.  Other than the macaroni & cheese, the pumpkin pie, and the whipped cream, everything was completely soy and dairy free.  To be honest, I couldn't tell the difference!  My favorite dish was the stuffing.  I'm not a huge stuffing fan usually, but this was amazing.  My husband said it was probably the best he's ever had (if you take Stove Top out of the running).  I'll probably make it like this from now on...

THE BEST SOY AND DAIRY FREE STUFFING EVER!

1 - 1 1/2 pounds bread, cut into small cubes  (I used 1.5 loaves of french bread)
2 T olive oil
1 1/2 cups finely chopped onion
3 celery stalks, finely chopped
2 large eggs, lightly beaten
1 large garlic clove, finely chopped
2 cups broth (I used chicken broth)
1 1/2 tsp rubbed sage
1 tsp dried thyme
Salt and pepper to taste
2 T dairy & soy free butter, cut into small pieces (I used Earth Balance)

Preheat oven to 350 degrees.

In a skillet, heat the olive oil (medium heat) and add the onion, celery, and garlic.  Cook until the onion is clear; then remove from heat.

Mix the eggs, broth, and seasonings with the bread cubes in a large bowl until mixture is moist.  (Add additional broth or water if necessary, but mixture should not be mushy.)  Add the veggie mixture until evenly distributed.

Press into a lightly greased 9 x 13 casserole dish.  Dot the top of the stuffing with the small pieces of butter.  Cover with foil and bake 20 minutes.  Remove foil and bake an additional 30-40 minutes, or until browned. 

Yum!