Easy Vegan/Vegetarian Stuffing

One of the most favorite things I cook for Thanksgiving and sometimes Christmas is stuffing or dressing, depending on where in the US you reside.  I love how all of the spices mix together like a marriage of flavors .  And it’s one reason (other than the meat consumption) why I know I could never eat Paleo.  Bread…at least for this stuffing…..is a tradition we <I> cannot miss.

Every year, my family knows, that it will grace our table.  They wait for it.  I make a ton of it; in fact oftentimes I have to mix in my giant party punch bowl to have a big enough bowl for mixing.

There’s an art to it, but once it’s mastered, it easy peasy.  My mother in law said someone asked her this year what her favorite part of Thanksgiving was and she replied, “My daughter in law’s stuffing!”

*For this recipe I cannot give exact amounts.  It all depends on how much or how little you are cooking.  This was my recipe this year.

 Vegan Stuffing

-Cubed and dried cornbread.  This year I used about 10 cups

-One and ½ large whole yellow onion

-One whole bunch of celery

2 sticks of butter or 1 cup of Vegan Butter

-One whole bunch FRESH finely chopped Rosemary

-One whole bunch FRESH finely chopped Sage

-3/4 bunch of FRESH finely chopped thyme

-1 bag or about 2 cups of dried cranberries

-1-2 cups walnuts (usually I candy the walnuts)

-Veggie Broth

-Salt and pepper to taste

In large skillet melt butter and toss in onion and celery.  Cook until onions are translucent and celery is a bit soft.  DO NOT over cook.  I like mine a bit crunchy.

When done, mix with cornbread cubes.  With my mortar and pestle, I grind up the Rosemary, Sage & Thyme, then add it to the bread.  Allow this to mix well together and cool somewhat.  Start adding in veggie broth a little at a time.  This part will be personal preference.  Some like a more mushy texture to their dressing.  I add just enough to coat bread well, and it starts to soften a tiny bit.  I do not like overly mushy stuffing.  After this is all mixed well, I add in the dried cranberries and candied walnuts.  This year, I did regular walnuts.  Add salt and a dash of pepper and mix well.  I really try to “fluff” it more than mix it to give it a lighter texture.

We do not stuff a turkey for Thanksgiving, so after stuffing is made, place into a casserole dish and bake it on 350 degrees for about 30 minutes or until heated through.

Happy Holidays from our kitchen to yours~