Veggie Stuffing
It is almost the midst of October and Thanksgiving is coming up quick. This could be a tasty edition to your holiday menu!
Ingredients:
3/4 cup onion, diced
1/2 cup celery, diced
1/2 cup apple, peeled and diced
2 tsp dried or 3 tbsp. minced fresh parsley
1/2 tsp dried sage
1/4 tsp salt
pinch cayenne pepper
4 cups bread cubes (white or whole grain)
1/2 cup dried cranberries
1/4 cup chopped pecans (optional)
10-12 tbsp strong vegetable broth* (up to 3/4 cup)
Directions:
Preheat the oven to 350F and lightly grease a 1.5-quart baking dish.
In a small frying pan, sautee the onion, celery and apple until tender with the parsley, sage, salt, cayenne (or regular pepper, if you prefer). This should take about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes with onion mixture, cranberries, pecans, vegetable broth, adding slightly more if the bread is very absorbant (some need more liquids), and mix well. Taste one of the cubes and, if necessary, add additional salt or pepper.
Pour into prepared casserole dish and cover with aluminum foil. Bake for 20 minutes. Remove foil and bake for an additional 20 minutes, until top is crisp and golden.
Serve immediately.
Serves 4.
Author
Topic: Veggie Stuffing (Read 4519 times)
