A classic, old fashioned stuffing recipe that's been handed down by my Grandmother and my mother. Cook celery and onion in butter in a skillet over low heat, stirring occasionally, until onion is tender but not browned. Take off the heat and cool. Blend bread cubes and seasonings in a large mixing bowl.
Chestnuts are a traditional stuffing ingredient and can usually be found fresh in November. Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing, while drizzling with vegetable broth keeps it perfectly moist.
To moisten the stuffing, pour the broth over the surface of the bread mixture, a small amount at a time, again tossing lightly. Stuffing should be moist but not soggy. Bake in a 325 degree F., preheated oven for about 45 minutes or until the stuffing is heated through and reaches 165 degrees F.