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“This recipe was a Betty Crocker favorite from our Standard American Diet days. We veganized and substituted gluten-free bread. It's is pretty tasty (especially topped with a little Easy Gravy...see that recipe), but next time we'll reduce the fat by half and include a half-cup (maybe more) of Kitchen Basics brand vegetable broth, which we'll sprinkle over the bread cubes to soften them up a little.”
READY IN:
55mins
YIELD:
9 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, cook and stir onion and celery in vegan margarine until onion is tender. (Next time, sprinkle 1/2 or more of Kitchen Basics brand vegetable broth to soften bread crumbs.)
  2. Stir in about 1/3 of the bread cubes. Turn into a deep bowl.
  3. Add remaining ingredients and toss.
  4. Bake covered at 325 for 25 minutes.
  5. Uncover and bake for 5 minutes.

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