Here are four excellent vegetarian stuffing recipes to gorge on. After preparing them you can stuff them into a squash (see previous post) and reheat for sweet moistness, or crisp them up in a baking pan right before serving. Or do both, half each method.
Bhutanese Rice Stuffing—a crimson, fruity gluten-free stuffing
Buttery Cornbread Stuffing—the classic
Chestnut-Pecan Stuffing (follows)—vegan with a crunch
French bread Stuffing (follows)—extremely easy
1/2 Cup dried chestnuts, soaked overnight in 4 Cups of water
1/2 Cup pecans, chopped
4 cups stale cornbread, sliced into 1-inch cubes
2 onions, chopped finely
2 garlic cloves, smashed and chopped finely
1 teaspoon dried thyme
1 Cup of carrots, finely chopped
1 Cup finely chopped celery
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh thyme, chopped
fresh ground black pepper
1. Bring chestnuts and their soaking liquid to a boil, adding more if necessary to keep the chestnuts covered. Remove any bits of skin that float to the surface. Simmer 45-60 minutes until chestnuts are soft. Reserve 1 1/2 Cups of the chestnut boiling water and drain the chestnuts. Break the chestnuts into quarters and discard any leftover bits of skin.
2. Put pecans in a dry fry pan and toast them, stirring to keep them from burning. When they're fragrant and taste cooked, remove them.
3. Toast the cornbread 20 minutes until the edges are crusty.
4. Spray a fry pan with oil. Slowly sauté onions and a little salt for 5 minutes until soft and transluscent. Add garlic, dried thyme, carrots, and celery. Cook until the vegetables soften, 8 to 10 minutes.
5. Add the cornbread. Gradually mix in the chestnut boiling water. Stir constantly until the liquid is almost absorbed. Add the chestnuts, pecans, and fresh herbs. Turn off the heat.
6. Mix in 1 teaspoon salt and fresh ground pepper. The stuffing should be moist with chestnutty goodness.
French bread Stuffing
1 Cup finely chopped onion
1/2 lb. minced mushroom
1 clove garlic, smashed and finely chopped
1 stalk celery, finely chopped
1/2 teaspoon salt
lots of fresh black pepper
1/2 teaspoon dried thyme or several leaves fresh
2 Tablespoons freshly squeezed lemon juice
1/2 Cup chopped nuts or a mixture of nuts and sunflower seeds
2 Cups of cubed bread from good crusty French bread
1. Spray a large frypan with oil. Sauté onion for 5 minutes.
2. Add mushroom, garlic, celery, salt, pepper, sage, thyme, and lemon juice. Sauté 10 minutes.
3. Stir in nuts/seeds and bread cubes.
Butternut Squash muffins will save your soul - The MOST forgiving muffin recipe ever (as in, you can make a zillion substitutions and they will still taste really, really good) is from Vegan With a Ve...