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Parsley, Sage, Rosemary and Thyme Stuffing

What you need: 

generous swirl extra virgin olive oil
1 stick (1/2 cup) vegan butter (I use Earth Balance oleo)
1 bunch celery, sliced, leaves and all
2 onions, chopped
3-6 cloves garlic, minced
2 carrots, minced
1 bunch fresh parsley, chopped
12 large leaves fresh sage, minced
2 stalks fresh thyme, strip the leaves and rub between hands before adding
1 tablespoons fresh rosemary, minced
salt and pepper, to taste
10-12 cups assorted bread cubes (see below)
2 cups veggie broth (or 2 bullion cubes and hot water)

What you do: 

1. For bread crumbs, for the month or so before Thanksgiving, I toss all the heels and last few slices of bread from different breads into my freezer, so I have many different kinds of bread to work with. I try and have some pumpernickel and/or rye, sourdough, cracked wheat, multigrain and whole wheat. I've even used spinach bagels.
2. Preheat oven to 375 degrees F. In your largest skillet (I use a huge cast iron one), start the oil vegan butter heating over extra low heat. Add the celery, onions, garlic and carrots and turn the heat up to medium low. Cook, stirring occasionally, while you get the herbs ready.
3. Add the parsley, sage, rosemary and thyme, sprinkle it with some sea salt, and grind a bit of fresh pepper over it. Sauté until the onions and celery are soft and translucent, and the kitchen smells wonderful.
4. While the veggies are cooking, cut the bread into cubes and throw into your largest bowl. Pour the veggies onto the bread; use a rubber scraper to get all the herbs out of the skillet! Stir well with a large spoon. Add your broth and toss well. It should be moist but not wet.
5. Put into a large casserole or two, cover, and put in oven. Bake for 45 minutes covered, then 15 minutes uncovered, so it gets browned and crusty.
Stuffing, cranberry relish, smashed potatoes, miso gravy, rolls, peas and baby onions, and lots of pies-who has room for turkey?

Preparation Time: 
2 hours
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

;)b This was the BEST stuffing I've ever had!  It did make a lot... but we've already finished it.  :)  I'm actually  making another batch to eat throughout this week... since I have extra herbs I need to use anyway!  Thanks for an awesome recipe!

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This was tasty; I forgot the Rosemary and used dried sage, but it still turned out delicious. This recipe makes A LOT of dressing- perfect for a family gathering, but if it's only a few people, I would half this.

I am freezing the excess for Christmas.  ;)b
Bravo!

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Oh, this recipe sounds so good! I need to get more veggies so I can make this later this week.

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Thank you so much for the great review!  This stuffing is the star of our meal every year.  My husband just had it for breakfast while the rest of us were having waffles & pancakes.  I made a good mushroom gravy ;)b to pour over ours.

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Absolutely wonderful!
I made this about a week ago, and then again for Thanksgiving- and it was a huge hit! Even my dad went for seconds despite their being the traditional nonveg stuffing available!

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;)b ;)b Well it truly was better after being cooked! Everyone LOVED it! I believe it will be my new dressing for Thanksgiving every year! Thanks again!!!

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:)>>> :)>>> :)>>> I just have to tell you guys, this is my very first Vegan Thanksgiving!!! I became a vegan 3 months ago! I cannot tell you how nervous I was to make my own "personal" dinner for this year! Everyone else in my family is omni  :-\. But I really think I will hit it out of the ballpark with this recipe! I tasted it before I put it in the oven, and I think I could eat the whole thing cold!! Ha! It is really that good! Thank you thank you thank you for this wonderful easy recipe!! I will let you guys know if it is even better after cooked...

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