Wednesday, November 20, 2013

vegan thanksgiving recipes part iii

I've been raving about my father-in-law's vegetarian stuffing recipe on this blog and in real life. Every year, I start talking about this stuffing on November 1. He resents the pressure to excel, but is always sweet enough to make extra stuffing for me. And you guys, it is the best.

After multiple emails and general annoying follow up from yours truly, this is the best I could pry out of him in terms of a recipe. I apologize for letting you down, but you really can't go wrong with this mix of ingredients. When we have vegan family members attending, he uses veggie broth and omits the egg. I've crossed out the non-vegan ingredients in this excuse for a recipe he gave me.
You know, Steph, I never do it the same.   And I just use amounts that seem right, depending upon the size of the end product…  I use that store-bought bread cubes…just plain bread cubes.   Lots of chopped yellow onion.   Much less (about ¼ as much) chopped celery.  A whole lot of sliced mushrooms.   I use crimini, but you can use any kind.   Usually chop up an apple or two.    Dried cranberries.  Sometimes I throw in pine nuts, or other nut meats that I may have around.  Very small pieces.   Lots of parsley.   Chopped.   An egg or two.   Then low sodium chicken broth, or if truly veggie, then use vegetable broth.    Salt and pepper to taste.  Fresh sage and thyme….lots of it, chopped well.   Then wash your hands, and stick them in it and mix it up real well.    I put it in low sided casserole dishes, maybe 2 to 4 inches deep, max.   Cover with aluminum foil and bake at about 350 to 375 for about one half hour.   If the pans are deep, maybe cook an extra ten minutes.   If you like it a bit crispy on top, then remove the foil for the last ten minutes.
Coming up next: the perfect apple sauce with no added sugar. I am making this, so I promise it will be an actual recipe next time.

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