I’ve been working on a plant based stuffing recipe for a few weeks now. I’ve always had the best stuffing recipe ever. Like over-the-top frickin’ fabulous. It is my favorite dish on the Thanksgiving dinner table.
My recipe has sausage in it. And I’ve been trying to be more mindful of eating processed food. So I thought it would be fun to make a whole new recipe. A plant-based recipe. Fit for a Thanksgiving feast. Even though I won’t be making a full holiday dinner this year.
I volunteered to work for the holiday. And quite honestly I don’t cook a big dinner most years anymore anyway. Too much work for this girl. Particularly when I am the only one who really enjoys it in this house.
But I’m pretty sure that a big ‘ol scoop (or two) of crazy tasty stuffing. Topped with a really savory dressing. And a heaping serving of mashed potatoes on a plate will satisfy my desire to indulge, at least a little, in this once a year feast.
So with both, “I need the best damn stuffing ever” and “Let’s keep it plant-based” in mind I came up with the recipe below.
It’s damn tasty. I promise. Give it a try. You’re going to love it.
It will be a permanent addition to my recipe box, for sure 😉
PLANT-BASED THANKSGIVING STUFFING RECIPE
1 med onion, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried oregano
salt and pepper
2 1/2 c vegetable broth
8 oz fresh mushrooms
1/2 c pecans, chopped
1/2 c dried apricots
1/2 c dried cranberries
1/8 c dried parsley
8 c dried bread cubes
Toast pecan pieces. And place aside.
Saute onion, celery, garlic, sage, thyme, oregano, bayleaf, salt (to taste), and pepper (to taste) in 1/2 cup of the vegetable broth until onion and celery are translucent. Remove bay leaf.
Chop mushrooms. Toss them in with the veggies and seasonings and cook until warmed through.
Mix in pecans, apricots, cranberries, and parsley and immediately remove from heat.
Place bread cubes in a large mixing bowl and toss with all other ingredients.
Grease a large baking pan and pour mixture into it. Bake at 350° for 20 minutes.
I made my own bread cubes for this recipe. I used a package of bakery fresh buns to make them. I don’t generally eat a lot of white bread. But I had the buns on hand and so I used them up.
In my opinion a whole grain bread would be even better. It would add another dimension to the flavor profile.
But use whatever works for you. The recipe is damn good just the way it is.
Also, if you are oil-free as many plant-based eaters are, you can skip the oil by lining your baking dish with parchment paper before you put the stuffing in it. Or, better yet, use a silicone baking dish 😉
If you decide to make this tasty dish please be sure to share your experience with me in the comments! I’d love to know how others feel about the recipe. And learn any tips or tricks you might have discovered while making it!
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