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. 😉 Seriously though, it’s amazing. I don’t usually like to brag (too much) about what I cook, but this deserves a shout out.
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?” 😉
*After making it for Thanksgiving, I plan to make it again for Christmas dinner and add water chestnuts for a little extra crunch.
- 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
- Preheat oven to 350 degrees.
- In a skillet over medium-to-high heat, melt the 3 tbsp of butter and olive oil.
- Add in the diced onion. Stir often until the onion is fragrant and lightly brown; about 10 minutes.
- 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. 🙂
- Add the diced apples, thyme, rosemary, salt, and pepper. Cook for about 5 minutes until the apples have softened a bit.
- Place the bread crumbs or cubes in a large mixing bowl.
- Add the cooked apple mixture and dried cranberries. Stir to combine.
- 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.
- Taste and season as needed.
- 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.
- Cook in the oven for about 30-35 minutes.
- Remove the top and broil for about 5 minutes or until the tops of the stuffing are crisp.
- Serve hot with a side of gravy or as is!