Serves a Party of 6
What is Thanksgiving without some delicious homemade stuffing? With the food friendly holiday right around the corner, I wanted to practice this recipe once or twice to ensure I got the flavors right, and dang did it work out in my favor.
Starting off with breaking apart a loaf of sourdough bread and baking it for almost an hour, it becomes the staple to this side dish – but not as much as the fresh cranberries that get added in to create the most tangy yet savory stuffing I’ve ever had. To top it off, I sautéed a few stalks of chopped celery, garlic, and diced white onion.
Finally, the Italian parsley adds the perfect touch. Uncooked, I chopped it up and added it into the final mixture to bake on a lower heat for almost 2 hours giving this dish another unique and earthy aroma that will have your mouth watering.
Ingredients:
- 1 Loaf of Sourdough, White, or Wheat Bread
- 1 and 1/2 Cups of Cranberries
- 4 Stalks of Celery (chopped and minced)
- 1 White Onion
- 1/4 Cup of Freshly Minced Garlic
- 1/2 Cup of Chopped Italian Parsley
- 3 Cups of Vegetable Broth
- 1/4 Cup of Plant Based Butter (I used soy-free Earth Balance)
- 1 Teaspoon of Avocado Oil
- 1 Teaspoon of Dried Thyme
- 1 Teaspoon of Onion Powder
- Few Dashes of Salt (to taste)
Begin by preheating the oven to 300 degrees and lathering up a large baking sheet with the avocado oil.
Take your loaf of bread and pick apart tiny pieces to spread across the baking sheet and bake them for about 30 minutes until the bread becomes crispy.
When your bread is done baking simply place it into a very large mixing bowl and boost the oven temperature to 350 degrees.
Next, heat up a large saucepan with the butter and toss in your chopped celery, onion, and garlic until they becomes sort of translucent.
Move the veggie mixture into the large mixing bowl along with the cranberries, vegetable broth, chopped parsley, thyme, onion powder, salt, and stir it all up until everything is fully incorporated.
Add the mixture into a 9 by 13 casserole dish and cover it with foil.
Bake covered with foil for 30 minutes – take the foil off – then bake one last time for another 30 minutes and allow your stuffing to cool for a few minutes before serving it up.
Plant Sugar Kitchen 