Stuffing doesn’t have to be cooked inside a turkey – this vegan bread stuffing with apples and walnuts is delicious baked as a casserole.
Yield: 8-10 servings
Time: an hour
Tools
- large frying pan
- wooden spoon
- large mixing bowl
- medium casserole, with lid
Ingredients
- ⅓ c olive oil
- 1 c onion, chopped
- 1 c celery, chopped
- ½ c fresh parsley, chopped
- 1½ t sage
- 1½ t thyme
- ½ t marjoram
- ¾ t rosemary
- ½-1 t salt
- pepper
- 1-2 T apple cider vinegar
- 8 c bread cubes*
- 2 green apples, chopped
- ¾ c raisins (optional)
- ¾ c lightly toasted walnuts, minced
- 1 c vegetable stock
Directions
Heat olive oil over medium high heat and sauté onion and celery until soft and starting to turn golden. Stir in herbs, spices, and vinegar and remove from heat.
Preheat oven to 350.
In the bowl, combine bread, apples, raisins, and walnuts. Add the onions and mix well.
Toss with half of the stock and check consistency – you want the bread to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.
Oil the casserole, add the stuffing, and cover.
Bake for 45 minutes.
Notes
* You can use fresh and/or stale bread, but the amount of liquid you need will vary.
Adapted from Anna Thomas’ The New Vegetarian Epicure, in which it’s called "Bread Stuffing with Apples and Walnuts."
Buy it:
This recipe is part of my vegetarian Thanksgiving menu
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