stuffing – The Vegan Rhino

Pecan and Pear-Bourbon Stuffing

When it comes to the big thanksgiving feast, we all can agree when I say, “the more stuffing the better!” Am I right? The key to making really good stuffing is using day old bread, slicing it into cubes, and slowly drying it in the oven. My favorite part is the smell of the celery and onions after sautéing in the butter being mixed into the dried bread with other herbs and bourbon. Its absolutely incredible and tastes amazing too!

Yield 3 to 4

Ingredients

1-1/2 loaves of stuffing bread (or day old bread)

1 stick vegan butter, melted

2 Bosc pears, peeled and diced

1 cup chopped pecans

1/4 cup bourbon

1 cup vegetable broth

1/2 cup onion, chopped

1/2 cup celery, chopped

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water, mixed

1 Tbsp. sage, minced

1 Tbsp. thyme, minced

1/4 cup chopped parsley

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Preheat oven to 375 degrees F.
Slice the bread into 1in cubes. Place bread on to a large baking sheet while oven warms up. Bake for 5 to 10 minutes or until bread is dry and light golden brown. Add the bread cubes to a large bowl.
Using a small skillet on medium heat, melt the butter; sautéing the celery and onions for 5 to 7 minutes. Stir in the pecans, pears, sage, thyme, and salt. Cook for an additional 3 minutes.
In the bowl with bread, combine the above mixture and add the egg replacer. Mix until well combined. Drizzle breading with bourbon and vegetable broth until moistened. Place into a greased baking dish and place in to the oven.
Bake for 30 minutes or until lightly brown on top
Serve immediately.

Chef’s tip: Make sure the stuffing is rather moist.

Other recipes

Pumpkin Cheesecake Bar

Nanas Stuffing

Green Bean Casserole

My Nana’s stuffing recipe will complete any Thanksgiving meal or dinner! Here is another favorite of my Nana’s holiday cooking that I am excited to share with you all. Tossing homemade dried bread cubes with celery, onions, butter, and then topped with vegetable broth and baked to perfection. Pouring hot gravy over this stuffing is really what I crave each Thanksgiving, it’s just really that good. Be sure to save some room on your plate this year for this incredibly fresh and moist stuffing.

Yield: 6-8 servings

Ingredients

3 loaves of stuffing bread (or day old bread)

1-3/4 cup vegetable broth

2 sticks vegan butter

1 cup onion, chopped

1 cup celery, chopped

6 Tbsp. Bob’s Red Mill Egg Replacer + 12 Tbsp. filtered water, mixed

Seasoning:

2 tsp. poultry seasoning

1 tsp. salt

1/2 tsp. pepper

1 tsp. onion powder

2 tsp. fresh dill, chopped or 1/2 tsp. dried dill

1 tsp. paprika

Directions

Preheat oven to 300 degrees F.
Place the poultry seasoning, paprika, dill, onion powder, salt, pepper in to a small bowl and mix. Set aside.
On a baking sheet, place the sliced bread on to the pan and bake for 15 minutes, and turn bread cubes around. Bake for an additional 15-20 minutes slowly turning the cubes around. Once all of the bread is toasted, put them into a big bowl (you may need to use two).
In a frying pan, add the butter, onions, and celery. Sauté for 5-10 minutes or until the celery is soft. Dump the mixture directly over the bread cubes.
Then pour the seasoning mixture, egg replacer, and vegetable broth over evenly, mixing until well incorporated. The bread cubes should be wet but not soggy or overly soaked.
Preheat oven to 350 degrees F.
In a greased casserole dish, add the bread mixture and bake for 1 hour or until golden brown.
Allow to set for 5 minutes before serving.

Chef’s tip: Feel free to make this the day before and place it in the refrigerator overnight.