Holiday Bread Dressing

½ of 16 oz. bag of Pepperidge Farm Herb Seasoned Stuffing (wheat bread style)

½ of 8 oz.bag of Soy Curls™ (2 cups)

½  small can of mushrooms (optional)

½ small can of sliced water chestnuts (optional) 

1 cup of soy milk (non-vanilla is better) or other milk or vegetable broth

½ large onion, diced

2 cloves fresh garlic

½  red sweet, bell pepper, diced

½  green, bell pepper, diced

2 stalks of celery, diced

1 Tbsp. olive oil

1/8 cup nutritional yeast flakes

¼  tsp. onion powder

¼  tsp. garlic powder

1 ½ Tbsp. Butler Chik-Style Seasoning™ (or seasoning of your choice)

1. Cover the Soy Curls™ with hot water and let soak for about 8-10 minutes.

2. Pre-heat oven to 350°

3. Select a good sized frying pan and put the olive oil in and sauté the onions, bell pepper, mushrooms, fresh garlic and celery, until wilted.  Add a little onion and garlic powder to this mixture as it cooks.

4. Remove about ¾ of the sautéed veggies from the frying pan and put into a large mixing bowl with the Pepperidge Farm Stuffing.

5. Add 1 ½ Tbsp. of Chik-Style Seasoning™ and the Soy Curls™ to the remaining veggies in the frying-pan lightly browning the Soy Curls™ and thoroughly mixing in the seasoning.

6. In a large bowl mix the veggies, Soy Curls™, stuffing, yeast flakes and soy milk.  Mix well and place in a casserole dish that has been oiled or sprayed with non-stick spray.  If you choose to add water chestnuts, press them into the loaf at this time.  Bake at 350° for 20 to 25 minutes until lightly browned on top.

Serve with your favorite gravy or cranberry sauce.  

Serves 7.

Happy Holidays!