Sunday, November 28, 2010

Vegan Stuffing or Hearty Dressing

I hope everyone had a fantastic Thanksgiving and long weekend. I, for one, had a fantastic surprise weekend with Honey. Although I was looking forward to being alone, being with him is always nice too.

And we spent the weekend eating Thanksgiving left overs including the delicious tofurkey I made.

This vegan stuffing. Or dressing... whatever, is the one I used inside my tofurkey so it's actually stuffing and dressing because I stuffed it inside the tofurkey and then I served it alongside the rest of the meal.

It's also good on it's very own. I don't think stuffing should be represented solely as a side dish. I truly believe stuffing is a meal in and of itself. Even for breakfast.

1/2 red onion, chopped fine
3 cloves garlic, minced or smashed through a garlic press
White truffle oil (or regular extra virgin olive oil)
3 stalks celery, chopped fine
2 carrots, chopped fine
2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon fennel seed
3 cups vegetable broth
10 cups stuffing bread (you can make your own or buy it)
3-4 leaves fresh sage, chopped fine
Sea salt
Fresh cracked pepper
Green onion, chopped (for garnish and extra flavor)

In a pot (I prefer cast iron) combine white truffle oil, garlic and onion and saute for about 5 minutes.

Add celery and carrot to the mix and continue to cook on medium heat until veg is al dente. Note: the combination of onion, celery and carrot is also called 'mire poix'. You can buy it pre-chopped or do it yourself.

When your mirepoix is al dente, add all your herbs and vegetable broth. Bring to a boil then turn heat off and add your bread cubes to the liquid, stiring as you go.

Once everything is combined, add fresh sage leaves and salt and pepper, stir quickly then cover and let sit for about 8-10 minutes. After it has set, taste it and add salt and pepper as needed.

To use as stuffing: remove lid, fluff and stuff into your tofurkey (see tofurkey recipe)

To use as dressing: keep lid on until you are ready to serve. Transfer to serving bowl and enjoy!

Note: I did a little of both. I stuffed my tofurkey then I served the rest on the side.

Add'l note: If your stuffing is a little too 'moist' for your liking, transfer completed dressing into an oven proof, lidded pot (or you can use tin foil) and pop in the oven for 10 minutes or so. This keeps it warm and dries out some of the liquid. Perfection.

Top with a little chopped green onion for color and flavor and you're ready to go.

This stuffing/dressing is fantastic inside a tofurkey or served by itself. It also makes a great breakfast item, re-heated and topped with cranberry pomegranate sauce.

Enjoy and happy holidays!

Sage- ميراميه- مرياميه-قصعين

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