11 cups Crusty bread, cut into 1” cubes (approximately 3 baguettes)
112 g ½ cup Mirage Margarine
1 bunch Green onions, sliced
1 large Red onion, diced
6 stalks Celery, diced
120 ml ½ cup Parsley, chopped
15 ml 1 tbsp Dried oregano
15 ml 1 tbsp Dried sage, ground
30 ml 2 tbsp Dried thyme
30 ml 2 tbsp Garlic, minced
10 ml 2 tsp Sea salt
10 ml 2 tsp Ground black pepper
30 ml 2 tbsp Dijon mustard
120 ml ½ cup Cheddar, grated
500 ml 2 cups Vegetable or chicken stock
- Pre-heat oven to 375°F (185°C)
- Spread the cubed bread on a baking sheet. Bake until the bread is dry, about 15 minutes. Set aside to cool.
- Melt the Mirage Margarine in a large skillet over medium heat.
- Add the green onions, red onion, celery, fresh and dry herbs, garlic, sea salt, and pepper to the skillet. Sauté until the celery is tender, about 6 to 8 minutes.
- Generously coat a 13x9x2-inch glass baking dish with Mirage Margarine.
- Place the dried bread cubes in a large bowl. Add the warm vegetable mixture and cheddar cheese, then toss to combine.
- Mix 1 cup (250ml) of broth with dijon mustard and pour onto the bread mixture, tossing evenly to coat. Add more broth (about ½ to ¾ cup) to the stuffing if it is too dry.
- Transfer to the greased baking dish and cover with aluminum foil.
- Bake for 30 minutes, covered. Remove the foil and continue baking until the surface of the stuffing is golden brown, about 30 minutes.
- The bread cubes and vegetable mixture can be made a day ahead. Store the toasted bread cubes in an airtight container at room temperature. Cool the vegetable mixture slightly, then transfer it to a microwave-safe bowl. Cover and chill the mixture immediately. Rewarm the vegetable mixture in the microwave before continuing with the mixing.