Rating: 4.5 stars 4.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water and bouillon cube; stir until dissolved.

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  • Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.

  • Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

Cook's Note:

Veggie bouillon cubes usually make 2 cups broth, so read the instructions and cut cube in half, if needed.

Nutrition Facts

225 calories; protein 4.4g; carbohydrates 28.6g; fat 10.4g; cholesterol 22.9mg; sodium 420.5mg. Full Nutrition
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