Vegetarian Stuffing

[RUSTYSMOM]

Good Morning. Does anyone have any really good vegetarian stuffing recipes I can try for THanksgiving this year? I like to make both a traditional and vegetarian. Last year I made a turkey sausage recipe that was fabulous ( I think it was last Nov's CL.

Thanks!

[lindrusso]

Rustysmom,

Listed below is a recipe that you can modify by using veggie stock. I've actually never made a stuffing with meat! My mom also does a really easy stuffing using the seasoned Pepperidge Farm bread crumbs - she just follows the directions and adds onions, celery and almonds. I love it!

This corn bread stuffing actually looks nicer cooked outside the bird - which also makes it truly vegetarian. Oh, and it's not light, but I don't worry about fat when I'm cooking for Thanksgiving!

CORN BREAD, WILD MUSHROOM AND PECAN STUFFING

1 1/2 cups pecans
6 tablespoons butter
1/2 recipe Corn Bread
5 shallots, finely chopped
1 rib celery, diced into 1/4 inch pieces
10 ounces wild mushrooms, such as shiitakes or chanterelles
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup low sodium chicken stock , preferably homemade

1. Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.

2. Melt 2 tablespoons butter in a small skillet. Cut corn bread into 2-inch thick slices. Place, cut side down, on a 17-inch-by-12-inch baking sheet. Brush tops with melted butter. Toast corn bread until golden brown, 10 minutes. Transfer to a wire rack to cool.

3. Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.

4. Crumble corn bread into a large bowl. Add mushroom mixture and toasted pecans; toss. Note: If baking outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until crusty and golden brown, about 30 minutes.


Ooops - here's the corn bread recipe, but I'm sure you could use any.

CORN BREAD

1 tablespoon butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
1 cup milk
2 large eggs

1. Heat oven tp 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.

2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together the milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook unitl top is golden brown and cake tester inserted in the center comes out dry, 20 to 25 minutes.

Happy Cooking!




[This message has been edited by lindrusso (edited 11-02-2000).]

[RUSTYSMOM]

Yum!! Thanks Lindarusso - I am definately going to make that. Looks fabulous. http://www.cookinglight.com/bbs/biggrin.gif

[lindrusso]

Oh, I almost forgot - I found this stuffing very tasty, but a bit salty, so you may want to cut back on the salt. Especially in the corn bread - 2 teaspoons sounds like an awful lot for a small pan of corn bread. I like salt, but this was a bit much.

[Leanne]

Here is my mom's - I alaways liked & just happened to have her email me the recipe this morning. It does use turkey drippings/chicken broth - but I'm assuming vegetable broth would be ok too. My mom is not an exact recipe person - so here's what she emailed me.

2- 9in pans corn bread-do not make with liquid shortening
4 med onions
about 3 c chopped celery
5 slice stale bread or Biscuits
6 eggs
5 cans broth--Usually you have to use chicken broth
a little milk
Cook celery and onions in some of the broth,slightly beat eggs
mix together--will look very juicy
bake about 1 hour until brown and looks done--350 degree oven.
You can make a smaller amount, and remember I always sort-of go by this.

Use as much of the Turkey broth as you have leftover from making the gravy.

[mightyh]

Yet another variation similat to the onejust posted--again, uses chicken broth, but you could substitute veggie. I like the chicken, though, so if you don't have true vegetarians try that.

Irene's Dressing

1 loaf white bread with crust--break up and allow to harden a few days
1 lg. onion, chopped
1/2 stalk of celery, chopped
parsley
2 eggs
sage
salt
pepper
lg box of chicken broth (32oz?)

Saute onion and celery in butter. Add parsley. Add bread and 2 eggs, beaten. Add sage, salt, and pepper to taste. Add a large can on chicken broth.

Mix in small batches until very moist.

Bake 1 hour at 350.

[Ohioan]

I may be a little too late with this, but look at what I just found: http://vegetarian.about.com/library/weekly/aa112000a.htm?terms=NLstff

Well, if you can't use it this year, maybe next year.... Or Christmas?

Cheers, Phoebe