Turkey stuffing, meet your match. This un-stuffed stuffing will win over everyone at the holiday table! It’s moist, packed with all of those familiar stuffing flavours and is super simple to put together. Double this recipe and use the same pan if you are feeding a crowd.
Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) round or 10½- × 7½-inch (2.3 L) rectangular baking dish.
Heat the vegan butter and olive oil in a large frying pan over medium heat. Add the celery and onions and cook until soft and fragrant, 3 to
4 minutes, stirring occasionally.
Add the garlic, mushrooms, sage, and thyme and cook, stirring occasionally, until the mushrooms are soft, 8 to 10 minutes.
Stir in the apple, white wine, poultry seasoning, salt and pepper. Cook for 3 to 5 minutes, until the apple slightly softens. Add 1 cup (250 mL) of the vegetable stock, stir, and cook for another 3 minutes.
Place the bread cubes in a large bowl. Pour the mushroom mixture over the bread and lightly toss with a rubber spatula to combine. Drizzle with additional stock if you prefer a moister stuffing, and season with addi- tional poultry seasoning, salt, and pepper, if desired.
Spread the stuffing evenly in the prepared baking dish and bake until heated through, about 30 minutes. Serve immediately.