Vegetarians and vegans won’t want to eat stuffing that has been cooked in the bird. Here’s a tasty stuffing that bakes separately. The sweet apple and red onion contrast nicely with the herbal notes.
Serves: 8 or more
- 6 cups firmly packed diced whole grain bread
- 1 1/2 tablespoons olive oil
- 1 1/2 cups chopped red onion
- 2 crisp apples, peeled and diced
- 3 scallions, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- Several leaves fresh sage, thinly sliced, to taste,
(or 1/2 to 1 teaspoon dried sage)
- 1/2 cup finely chopped walnuts
- Salt and freshly ground pepper to taste
- 1 1/2 cups apple juice
Preheat the oven to 375 degrees.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.
Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes.
In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly.
Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.
- Here are more recipes and menu ideas for A Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
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