Mother-in-Law’s Thanksgiving Stuffing

As with every great recipe that’s been passed down through family, the original instructions of this recipe were vague. Add a little of this. Pour in some of this. Cook until it looks done. I’ve attempted here to put my mother-in-law’s amazing stuffing recipe into writing. Cook with this in mind. This is a free-flowing recipe that isn’t meant to be taken word for word. Enjoy.



  • 1-2 12-ounce bags Pepperidge Farm Stuffing, Country Style, Cubed
  • 2-3 32-ounce boxes Trader Joe’s Vegetable Broth
  • 1 cup sweet onion, chopped
  • 1 cup celery, chopped
  • 1 cup red apple, chopped
  • 1 cup raisins
  • 1 cup walnuts, chopped
  • 4 tablespoons Follow Your Heart VeganEgg
  • 1 cup ice cold water
  • 2 tablespoons olive oil + extra to grease the pan


  1. Preheat oven to 350 degrees.
  2. In a frying pan, heat olive oil on medium-high heat.
  3. Add the onions to the frying pan and sauté for 1 minute. Reduce heat to low and cover for 5 minutes.
  4. After the 5 minutes, add celery. Stir and cover for another 5 minutes.
  5. Next add apples. Stir and cover for 5 minutes.
  6. Then add raisins. Stir and cover for 5 minutes.
  7. Last, add walnuts. Stir and cover for 5 minutes.
  8. Meanwhile, per directions on the box, whisk up the VeganEgg and ice cold water.
  9. Pour the sautéed ingredients in a large mixing bowl with the stuffing. Add Vegan Egg and mix well.
  10. Pour some of the vegetable broth into the mixing bowl. Stir and add more as needed. You will want the consistency to be somewhere between dry and sopping wet.
  11. Grease your baking dish with olive oil.
  12. Pour the stuffing into the dish and cover with foil.
  13. Bake for 45 minutes.
  14. Uncover and cook for 10 minutes. If you want the top extra crunchy you can spray with olive oil before cooking for this final 10 minutes.

Prep time: 40 minutes
Cook time: 55 minutes
Servings: 8

Note: The original recipe calls for 2 eggs so I have replaced them with the appropriate quantity of Follow Your Heart’s VeganEgg.

Share this recipe on social media to help make Thanksgiving more vegan friendly.


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