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Lilly’s Table

 
 
Wild Mushroom Stuffing
© Lillys-Table.com Photo of Stuffing Cubes
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Stuffing Cubes

from Vegan Mushroom Stuffing, Mashers & Gravy, the Week of November 24, 2013.
View the previous recipe for this meal.

During the holidays finding dried out day old bread is not a challenge. Sometimes though you may want a different type of bread. This is barely a recipe, but rather a few pointers and tips to make your own. Try any gluten-free variety, cornbread, Harvest bread with dried fruits & nuts, challah, whole-grain, or whatever suites your fancy.

Ingredients

  • 1½ lb whole wheat bread, or your preferred bread

Serving Size: 8 People

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Preparation Instructions

Cut or tear your bread into 1-2 inch cubes.

If you can make it a couple days ahead:
Spread on a baking sheet or brown paper grocery bag torn open works too. Leave out at least 12 hours up to 36 hours. Store in a paper bag until ready to use.

If you prepare them the same day you are cooking:
Heat oven to the lowest setting: 150-225 degrees. Spread out on a baking sheet and dry out for 1-3 hours.

If your oven does not have a low setting, just watch the cubes carefully to avoid ‘toasting’ them.