Friday, November 18, 2011

Thanksgiving: It's All About the Stuffing!

For as long as I can remember my favorite part about Thanksgiving dinner was the stuffing. All the seasonings of the holiday shine, from rosemary to sage to thyme (and no, I didn't mean for that to rhyme... aagghh dammit!!)

Transforming my childhood favorite into a turkey-friendly dish was as easy as pumpkin pie (okay, now I'm really starting to get corny).

With just a few simple substitutions, I can still enjoy savory stuffing for Thanksgiving dinner, and of course, for breakfast the next morning!

Here's a video blog (vlog?) that I did for Meatless Monday last year with my old website. Recipe follows. Enjoy!

1/4 cup Earth Balance margarine
1 tablespoon extra virgin olive oil
2 cups soy sausage, broken into small pieces (I like either Gimme Lean or Field Roast)
1 large onion, finely chopped
1 cup celery, finely chopped
1 cup mushroom, thinly sliced
1 cup green bell pepper, finely chopped
1 cup chopped walnuts
2 14 oz packages plain stuffing bread cubes
1 1/2 teaspoons dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/3 cup fresh parsley, coarsely chopped
2-3 cups vegetable broth

Preheat oven to 350

In a large sauté pan over medium-high heat, melt the margarine. Add the onion, celery, mushroom, bell pepper and walnuts and cook for about 7 minutes, or until softened. In a separate sauce pan over medium-high, heat the oil and sauté the soy sausage for 5 minutes or until brown, crumbling as you stir. Add the browned sausage to your veggie mix pan and stir to combine. Transfer veggie mixture to a large mixing bowl. Add the bread cubes, sage, rosemary, thyme, salt, pepper, paprika and parsley to the bowl and mix well. Gradually add the vegetable broth until the mixture is moist but not wet. Add about 1/2 cup at a time.

Transfer to a greased baking dish and cover with foil. Bake in the oven for 40 minutes. Remove foil and cook for another 10 minutes.

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