Use the two pounds of breadcrumbs. 1 medium to largeish onion, chopped 1 to 2 cups chopped celery 2 cups vegetable broth 1/2 stick butter Salt, pepper, celery seed, and most importantly, SAGE, all to taste but LOTS of sage
Not at ALL healthy, but the ultimate comfort food. You could fancy it up with a bit of garlic powder and herbes de provence, and you could deglaze with sherry or dry white wine before adding the bread. It's a pretty versatile recipe. You could also vegan-ize the recipe by replacing with olive oil.
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branchandroot
If it doesn't have to be vegan.....my mom's recipe
Date: 2009-11-21 07:20 pm (UTC)1 medium to largeish onion, chopped
1 to 2 cups chopped celery
2 cups vegetable broth
1/2 stick butter
Salt, pepper, celery seed, and most importantly, SAGE, all to taste but LOTS of sage
Melt the butter in a skillet, and sauté the onions and celery until softened. Stir in seasonings and bread crumbs, and stir until bread crumbs are well coated. Slowly pour in broth until mixture is the consistency you want-- we always go with a bit on the mushy side.
Not at ALL healthy, but the ultimate comfort food. You could fancy it up with a bit of garlic powder and herbes de provence, and you could deglaze with sherry or dry white wine before adding the bread. It's a pretty versatile recipe. You could also vegan-ize the recipe by replacing with olive oil.