Stuffing

For the longest time I did not care for stuffing. I am not sure why- perhaps it was the texture, the fact that it was cooked inside of a corpse, or a combination of both. Needless to say, I didn’t consume much stuffing as a child. It wasn’t until I was in college, and began experimenting with different recipes, both homemade and store bought, that I began enjoying the dish. This year I brought my stuffing, along with a few other savory dishes, for our Thanksgiving feast. I am already craving more!

For this recipe I used whole wheat bread. I love the rich flavor that wheat bread adds.

Regardless of the type of bread that you use, it’s important to let your bread dry up a bit before making the stuffing. The drier the bread, the more flavor it will soak up.

I cut up the bread and put it in front of a bright window to dry up a bit. You can also place the bread in the oven for a few minutes- just be sure not to toast it!

Simmering the flavors together….

Our yummy vegan corner… Roasted Rosemary Sweet Potatoes, Cheesy Broccoli Casserole, and Stuffing. For dessert we had Pumpkin Pie Pudding, fruit salad (with whipped coconut cream), and pie.

Traditional Stuffing
1 loaf of bread, cubed (I use whole wheat bread)
2 c onion, chopped (about 1 white onion)
2 c celery, chopped
1/4 c vegan butter (Earth Balance) or oil
2 3/4 c liquid ( I use 1 3/4 c low sodium vegetable broth/stock + 1 c water)

1 block vegetable bouillon

1 Tbsp sage
2 tsp rosemary
1 1/2 tsp thyme
1 c dried cranberries

Directions

Cube bread and place in a large bowl to dry out while making the stuffing mix.
Coat a large skillet with oil and grill onions and celery for 5 minutes on medium heat. Add the rest of the ingredients and bring to a boil. Once the mixture begins boiling, turn the heat down and simmer on low for about 15-20 minutes. This will allow the vegetables to soften while they absorb the wonderful flavors of the broth and herbs. * I throw the cranberries in with the broth to soften then up before mixing with the bread.
In a large pot or bowl, pour the mix over bread crumbs and stir until all of the bread is moist.

Place stuffing in a casserole dish to serve. Heat in the oven at 350º F for about 15 minutes before serving.

Fluff with a fork before serving.

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