Best Ever Stuffing

Ah Thanksgiving. It’s a wonderful time of year to reflect on all that you are grateful for. usually this list consists of the essentials: family, friends, good health, a job, a house, food. After you make this recipe you will add stuffing to your list of things you are grateful for. πŸ˜‰ Seriously though, it’s amazing. I don’t usually like to brag (too much) about what I cook, but this deserves a shout out.Β 

As a vegetarian, I tend to get a bit anxious around the holiday season when it comes to food. I’ve always looked forward to the amazing spread of home-cooked meals that make me feel like a kid again. Green bean casserole; potato casserole; mashed potatoes and gravy; biscuits; deviled eggs; stuffing. Well now that I’m an adult and meat is no longer my go-to dish, I like to volunteer to make side-dishes that I know I will get to enjoy. Plus it makes great conversation when people say “You didn’t add meat to this?” πŸ˜‰Β Β 

*After making it for Thanksgiving, I plan to make it again for Christmas dinner and add water chestnuts for a little extra crunch.Β 

Ingredients:

  • 1 bag of stuffing bread crumbs or cubes
  • 2 tbsp olive oil
  • 1 tbsp coconut oil
  • 7 tbsp of butter (I used Earth Balance because it’s dairy-free)
  • 1 yellow onion, diced
  • 1 package of sliced Portobello mushrooms, rinsed
  • 2 tbsp of minced garlic
  • 2 sweet, firm apples, diced
  • 1 tbsp dried thyme
  • about 20-30 fresh rosemary leaves; or about 1 tsp of dried rosemary
  • 1-2 cups of vegetable stock
  • handful of dried cranberries
  • Kosher salt and pepper

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a skillet over medium-to-high heat, melt the 3 tbsp of butter and olive oil.
  3. Add in the diced onion. Stir often until the onion is fragrant and lightly brown; about 10 minutes.
  4. Add the mushrooms and minced garlic. Lower the heat to medium. Cook the mushrooms until they release their water and the vegetables appear to be browning. It will smell amazing. πŸ™‚
  5. Add the diced apples, thyme, rosemary, salt, and pepper. Cook for about 5 minutes until the apples have softened a bit.
  6. Place the bread crumbs or cubes in a large mixing bowl.
  7. Add the cooked apple mixture and dried cranberries. Stir to combine.
  8. Pour in the vegetable broth and stir. Adjust the amount if needed. If it seems too dry slowly add more. You don’t want to over do it.
  9. Taste and season as needed.
  10. Grease the sides and bottom of the dutch oven with coconut oil. Pour the stuffing into the dutch oven. Place 3 tbsp of butter (I used Earth Balance butter because it’s dairy-free) on top of the stuffing. Cover the dutch oven.
  11. Cook in the oven for about 30-35 minutes.
  12. Remove the top and broil for about 5 minutes or until the tops of the stuffing are crisp.
  13. Serve hot with a side of gravy or as is!

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