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RECIPE – Stuffing
The Vegetarian Librarian

1 loaf of French Bread
1 loaf of Natural Ovens Sunny Millet

*Adjust the amount of bread for your needs and what kind of bread you like. This recipe will work with cornbread or other types of bread. Stale bread works well, as long as it’s not moldy! The amounts in the recipe fed 10 people with a little leftover.

1 one pound bag of carrots
1 bunch of celery
2 large onions
1 dozen small mushrooms
6 cups of veggie broth
Fresh sage, bay leafs, sea salt and pepper

Chop veggies finely. Saute veggies in olive oil with 2 bay leafs. When done onions will be translucent. Let cool and remove bay leaf.

Heat oven to 350 degrees.

Dice bread into cubes and place in the largest bowl (or pot) you’ve got. Add veggies and mix until evenly dispersed. Add some sea salt, pepper and finely chopped fresh sage to taste. Pour in enough veggie broth to make all the bread nice and moist.

Cook in a foil-covered casserole pan for 30 minutes, then uncover and cook until brown on the top.

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