Here we are on day two of the five days of stuffing. Today I have decided to share with you a recipe I got from a friend of mine who is vegan. I tasted this dressing last year when she brought me over a small bowl the day after Thanksgiving. She told me that meatless stuffing could be every bit as good as regular, as she handed me the bowl. I have to admit, it was very good. It has a lot of herbs in it and is very flavorful. She was so proud when I asked her for the recipe. What she didn't know is that I was thinking that the only way to improve on this yummy stuffing recipe would be to add some turkey to it! (shhhhhh.....don't tell her I said that) Oh well, you can't teach an old carnivore new tricks.
Anyway, it is really delicious.
Anyway, it is really delicious.
| Turkey Free Stuffing Ingredients: 10 cups 1/2 inch bread cubes from whole wheat bread 2 tablespoons olive oil 1 tablespoon minced fresh garlic (can use garlic powder) 1 cup minced onion 1 1/2 cups minced celery 1/2 cup minced fresh parsley (or 1/4 cup dried parsley) 1 teaspoon dried sage 1 teaspoon dried thyme 1/4 tsp black pepper 2 - 3 cups vegetable stock salt to taste, if needed |
Directions:
Preheat oven to 350 degrees.
Grease a 9 x 13 glass pan.
Toast bread cubes on a cookie sheet until slightly brown and put in a large bowl.
Saute the onion, garlic and celery in the olive oil and add to the bread cubes.
Stir in pepper, parsley, thyme and sage.
When everything is well mixed, add 2 of the 3 cups of veggie stock and stir.
How much of the third cup of stock you use will depend on how moist you like your stuffing.
Bake for 25 to 35 minutes, covered for the first 20 minutes and uncovered the rest of the time if you like moist dressing.
Bake uncovered, if you like drier dressing.
This dressing is more than able to hold up as the main dish of a vegan Thanksgiving feast. Enjoy!
Jade :)
Preheat oven to 350 degrees.
Grease a 9 x 13 glass pan.
Toast bread cubes on a cookie sheet until slightly brown and put in a large bowl.
Saute the onion, garlic and celery in the olive oil and add to the bread cubes.
Stir in pepper, parsley, thyme and sage.
When everything is well mixed, add 2 of the 3 cups of veggie stock and stir.
How much of the third cup of stock you use will depend on how moist you like your stuffing.
Bake for 25 to 35 minutes, covered for the first 20 minutes and uncovered the rest of the time if you like moist dressing.
Bake uncovered, if you like drier dressing.
This dressing is more than able to hold up as the main dish of a vegan Thanksgiving feast. Enjoy!
Jade :)
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