Thanksgiving is right around the corner. Time goes by so fast. As fast as it goes I am excited for the holiday. Stuffing has always been part of our holiday tradition. What’s a turkey without stuffing, right? Here is my dairy free thanksgiving holiday stuffing recipe, which is also egg-free making it vegan. For our vegan friends this stuffing pairs really well with my butternut squash gratin or add to a roasted delicata squash. Sometimes I make a dairy-free stuffing (not meat-free) with fennel sausage, and apples. This year I decided on making a vegan stuffing to keep the saturated fat down. Also cutting some of the sugar in the desserts, as well. Trying to make it a bit healthier-ish meal. The holiday menu can really creep up with unnecessary fat and calories. If it tastes delicious without it then who needs it! I will be posting more Thanksgiving recipes this week.…enjoy!
Note: Will need an oven-safe casserole dish
3 celery stalks, chopped
2 medium onions, diced
1 leek, green ends removed, sliced
1/4 bunch fresh flat leaf parsley, chopped, about 3 tablespoons
2 tablespoons dried thyme
2 tablespoons fresh sage leaves, stems removed, chopped (about 15 leaves)
1 tablespoon dried rosemary
2 apples, Fuji or Granny Smith variety
1 bunch fresh Swiss chard, 3/4 of stems removed, finely chopped
1 cup raisins
1 1/2 cups chestnuts, cooked, chopped
1/2 cup non-dairy creamer (I use So Delicious Original flavor)
3/4 cup vegetable broth (I use Organic Pacific)
4 slices vegan rice bread (I use Food for Life)
3 tablespoons Earth Balance Soy Free Spread PLUS extra for greasing casserole dish
3 tablespoons sunflower oil
3 teaspoons kosher salt
1 1/2 teaspoons crushed black pepper
Preheat oven temperature to 350 degrees F
Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance and sunflower oil. When it begins to sizzle add onions, celery, leeks, rosemary, thyme, parsley. Let it cook until softened, about 2 minutes. Add half the kosher salt, and all of the pepper. Stirring occasionally.
Meanwhile, soak raisins in 1/2 cup of hot water until ready to use. Set aside.
Reduce heat to medium. Add apple, chestnut, stir to combine well, cook for about 1 minute, until you see the apple has just begun to soften. Then add Swiss Chard, raisins, and remaining kosher salt, stir to combine well. Continue stirring to make sure there aren’t any browned bits on the bottom of the skillet.
When the Swiss Chard has wilted (about a minute or two) add the vegetable broth and creamer. Let it cook for 2-3 minutes, stirring occasionally. Meanwhile, toast the vegan bread, then dice into 1 inch cubes.
Add the bread cubes to the skillet, toss gently.
Turn off the heat. Then transfer to a greased oven safe casserole dish. Bake for 25-30 minutes until the bread has toasted and mixture appears bubbly. Let it rest for 30 minutes before serving. Serve hot.
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