Preheat oven to 375F. Lightly grease a 2 quart casserole dish.
In a large bowl, drizzle the vegetable stock over the bread cubes, tossing until the bread cubes are well coated. Set aside.
In a large skillet over medium-high heat, add the oil and swirl to coat the bottom of the pan. Add the celery and onion to cook, stirring as needed, until tender, about 10 to 15 minutes. If the onion mixture is starting to stick and burn, add a couple of tablespoons of water, as needed.
Add the sauteed onion mixture to the bread cubes, along with the nutritional yeast, sage and marjoram. Add the ground white and black pepper to taste. Adjust seasonings, adding salt to taste if necessary. Stir in the cranberries.
Transfer the dressing mixture to the greased baking dish, cover with a lid or foil and bake in the preheated oven for 15 minutes. Uncover the dressing, drizzle with the melted margarine and return to the oven, uncovered.
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