Vegetable Stuffing. Vegetable broth is used in place of chicken or turkey broth as an easy vegan swap. In a medium sized bowl add the Brussels sprouts acorn squash sweet potato onion olive oil 1 teaspoon of basil 1 teaspoon of sage and 1 teaspoon of thyme and toss to coat.
Saute mushrooms onion celery and garlic until vegetables are limp about 10 minutes. This recipe makes about 8 cups of the stuffing. Fold ends over and crimp to seal.
Caramelised squash red onions sage cranberries pistachios.
Roast for about 20 to 30 minutes. Garnish the salted vegetable stuffing with the remaining chopped parsley just before serving. Cook stirring 1 minute. Then mix bread vegetables chicken broth eggs and herbs together.