With Thanksgiving tomorrow, cooks everywhere are turning to their trusted cookbooks and perusing online sites for stuffing or dressing recipes, whichever you prefer. There is no shortage of recipes and we all have our favorites. Most stuffing recipes have some form of meat in them, like bacon or sausage or a meat broth. However, the thoughtful cook will be mindful of vegetarian friends by preparing a vegetarian stuffing recipe. Following are five amazing vegetarian stuffing recipes.
Chestnut Stuffing
Serves 16
Ingredients:
- 2 cups chestnuts
- 2 teaspoons poultry seasoning
- 1-1/2 cups margarine
- 2 loaves day-old bread cubed
- 1/2 cup chopped onion
- 3 eggs
- 1 teaspoon salt
- 1/4 cup milk
- 1/4 teaspoon pepper
Directions:
1. Preheat oven to 350 degrees F.
2. Slit surface of chestnuts with sharp knife. Cover with water in medium saucepan and boil 25 minutes or until tender. Drain, peel, and chop.
3. Melt margarine. Stir in chestnuts, onion, salt, pepper, and poultry seasoning. Sauté until tender, about 3 minutes. Transfer to baking dish. Add bread cubes and toss.
4. Beat eggs and milk, pour over bread mixture and toss again.
5. Bake 30 to 45 minutes until crisp and golden brown.
Herb Stuffing
Serves 12
Ingredients:
- 1-1/2 loaves cubed bread
- 1 tablespoon olive oil
- 2 medium carrots, finely chopped
- 2 medium celery stalks, finely chopped
- 1 medium onion, finely chopped
- 1 cup fresh parsley leaves, coarsely chopped
- 3/4 teaspoon poultry seasoning
- salt and pepper to taste
- 2-1/2 cups vegetable broth
Directions:
1. Preheat oven to 400 degrees.
2. Grease shallow baking dish.
3. Arrange bread on two, large ungreased cookie sheets; toast 15 minutes or until golden. Turn once during baking.
4. Sauté vegetables in oil until tender, stirring occasionally.
5. Stir in seasoning.
6. Reset temperature to 325 degrees.
7. Place bread in large bowl. Add broth and vegetable mixture. Toss until moistened.
8. Spoon into baking dish, cover with foil and bake 30 minutes.
9. Remove foil and bake 15 minutes or until golden.
Cranberry Stuffing
Serves 12
Ingredients:
- 14 slices bread, cubed and lightly toasted
- 1-1/2 cups dried cranberries
- 2-1/2 cups apple juice
- 1 red onion, diced
- 2 celery stalks, diced
- 3 cloves minced garlic
- 2 tablespoons vegan margarine
- 1 teaspoon thyme
- 1/2 teaspoon sage
- 1 tablespoon parsley
- salt and pepper to taste
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
Directions:
1. Preheat oven to 350 degrees.
2. In large bowl toss bread, sautéed vegetables, cranberries, juice, and seasonings.
3. Spoon into greased baking dish.
4. Bake 20 to 25 minutes.
Cornbread, Leek, Pecan Stuffing
Serves 12
Ingredients:
- 2 cups pecans
- 16 cups coarsely broken cornbread
- 3 tablespoons vegan margarine
- 4 celery stalks, chopped
- 4 leeks chopped (white and pale-green parts)
- 1-1/2 tablespoons fresh thyme, chopped
- coarse salt and freshly ground pepper
- 2-1/2 cups vegetable broth
- 4 eggs, lightly beaten
Directions:
1. Preheat oven to 350 degrees.
2. Toast pecans for 7 minutes. Chop and combine with cornbread in large bowl.
3. Add sautéed vegetables, broth, herbs, and beaten eggs with cornbread mixture. Toss.
4. Transfer to baking dish. Bake 30 minutes until golden.
Mushroom Stuffing
Serves 8
Ingredients:
- 4 tablespoons vegan margarine
- 2 large onions, chopped
- 6 stalks celery cut in thin slices
- salt and pepper
- 1-1/2 lbs. assorted mushrooms, halved
- 1 can vegetable broth
- 1 cup fresh parsley, chopped
- 3 eggs, beaten
Directions:
1. Preheat oven to 400 degrees.
2. Sauté vegetables, add mushrooms, cook covered 7 minutes. Cook uncovered 15 minutes. Add to large bowl.
3. Add bread, broth, seasonings, and beaten eggs.
4. Place in greased dish.
5. Bake 25 minutes, covered. Bake 20 more minutes uncovered.
So here’s hoping you have a great, inclusive, and happy Thanksgiving! If you need to contact professional party planners, or have questions, contact TalkLocal. It is quick and easy.
