Vegan Thanksgiving: Stuffing!

Last of the Vegan Thanksgiving Recipe Series! I love stuffing - especially with gravy. lots of gravy. I used to hate mushrooms up until a couple years ago. Now I can't think of any traditional Thanksgiving dish without tons & tons of mushrooms and this dish has got a lot of them! Fresh sage and thyme makes a world of difference. I couldn't possibly think of using the dried kind in a dish like this. I doubled this recipe - I need a lot for a large Thanksgiving dinner this year! I hope it keeps well in the fridge for two days before we serve it up!

Sourdough Bread Stuffing:
1-pound loaf sourdough bread
8 tablespoons earth balance
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups vegetable broth
3 tablespoons chopped Italian parsley leaves

Preheat the oven to 350 degrees. Grease a 2-quart baking dish and set aside.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

Melt 2 tablespoons of the earth balance in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons earth balance, and thyme. Once the margarine has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons margarine. Add vegetable broth to skillet and stir to combine. Season with salt and pepper, to taste.

Transfer toasted bread cubes to a large bowl. Pour the vegetable broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Thanksgiving Series:
Wild Rice Pilaf
Vegan Gravy
Veggie Pot Pie

posted by: chickpea

Comments

[SaraJane]

oh, yum! One of my favorite things was always the stuffing. Like you, I love veganizing the old favorites and then adding lots and lots of mushroom gravy. ;)

[bazu]

Ooooooh, that looks so good. I don't care that thanksgiving has passed, I have got to make that recipe!

[chickpea]

it was a hit! everyone loved it. I was sort of worried it wouldn't hold up - we brought it with us on the plane in huge tupperware containers - but it turned out just fine!