Stuffing

1. Rough chop your celery & onions and add them to a food processor with your garlic cloves. Pulse until everything is very finely minced but not a paste.
2. Add ¼ cup butter to a skillet and melt. Add in your onion/celery/garlic mixture, fresh herbs, and salt/pepper to taste. Cook until translucent and fragrant over medium heat, about 5-10 minutes stirring frequently but don’t let it brown.
3. Cube up your 2 loaves of bread, leaving them not toasted or anything just the bread right out of the bag, and add to a large mixing bowl.
4. Melt 1 cup of butter and pour over the bread cubes with your 2 cups of broth. Once your veggie mix is cool enough to touch, add that along with extra salt & pepper to taste and mix well with your hands, squishing the bread until it’s basically a bread and veggie dough & all the liquid is absorbed.
5. Oil a baking dish and add in your stuffing. Top with 1/2 cup sliced cold butter.
6. Place your stuffing in a preheated 350F oven for 1 hour.
7. Allow to cool before making the stuffing balls.

Gravy

1. In a saucepot over medium heat, add in your butter. Once it’s melted and foamy, add in your flour and whisk well. Continue to whisk for 1-2 minutes until the roux becomes a light golden color.
2. Slowly pour in your vegetable broth while whisking continuously until all of the vegetable broth is combined with the roux. Add in your soy sauce, vinegar, dijon mustard, thyme, salt/pepper, and Worcestershire. Whisk to combine.
3. Bring to a boil, then reduce to a simmer. Whisk frequently until thickened to your preference.

Stuffing Balls

1. Take your cooled stuffing and make a large ball then flatten it. Stuff with a mixture of both cheeses and form the ball firmly with your hands to trap the cheese inside.
2. Place all your stuffing balls on a plate or tray and place in the freezer overnight.
3. Set up your dredging station with a bowl of your flour seasoned with salt and pepper, a bowl of VeganEgg Mixture (VeganEgg powder whisked with cold water) seasoned with salt and pepper, and a bowl of panko breadcrumbs with salt, pepper, and poultry seasoning.
4. Coat each frozen stuffing ball in flour first, then VeganEgg, then breadcrumbs. Tightly pack the breadcrumbs on each stuffing ball.
5. Heat up your canola oil in a pot or deep fryer to 375F. Deep fry each stuffing ball until golden brown, about 3-4 minutes. Do this in batches as to not overflow your oil.
6. Season each ball with salt when they come out of the fryer. You can keep your oven set to 350F and place each ball on a tray in there after they’re done frying to keep them all warm as you fry the rest! It also helps the cheese get extra melty.
7. Serve with gravy for dipping!