Happy Thanksgiving, uh, soon. Meatless stuffing! Meatfull stuffing! Oh, fuck, whatever, just, uhm, see you after break.
Vegan stuffing
- 3/4 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup apple, peeled and diced
- 2 tsp dried or 3 tbsp. minced fresh parsley
- 1/2 tsp dried sage
- 1/4 tsp salt
- pinch cayenne pepper
- 4 cups bread cubes (white or whole grain)
- 1/2 cup raisins
- 1/4 cup chopped pecans (optional)
- 2 tbsp soy sauce + 1/2 cup warm water OR
- 1/2 cup + 2 tbsp vegetable broth
- 1 tbsp vegetable oil
Preheat the oven to 350F and lightly grease a 1.5-quart baking dish.
In a small frying pan, sautee the onion, celery and apple until tender with the parsley, sage, salt, cayenne (ok to sub regular pepper if you prefer). This should take about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes with onion mixture, raisins, pecans, water/vegetable stock and vegetable oil and mix well. Taste one of the cubes and, if necessary, add additional salt or pepper. Add an additional tbsp or two of liquid if your mixture is too dry (sometimes different breads absorb more liquid).
Pour into prepared casserole dish and cover with aluminum foil. Bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes, until top is crisp and golden.
Serve immediately.
Serves 4.
White Castle Slider Stuffing
- 10 White Castle hamburgers, pickles removed
- 1 1/2 cups celery, diced
- 1 1/4 tsp. ground thyme
- 1 1/2 tsp. ground sage
- 3/4 tsp. coarsely ground black pepper
- 1/4 cup chicken broth
In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey).