From: Anne ( -75.173.119.75)
Subject: Stuffing Recipe
Date: November 22, 2009 at 9:23 pm PST
In Reply to: Re: Thanksgiving posted by Tofu Ted on November 22, 2009 at 6:33 pm:
Hi Ted,
Your feast sounds delicious! I would give my eyeteeth for a vegan banana cream pie ...
yum.
Here is the stuffing recipe. It's from a Wild Oats "Holiday Recipes" magazine that I picked
up at our local store back in 2000. So I've been making it for 9 years now! Wow - time
flies.
The recipe calls for 6 cups of wheat or white bread, stale and crumbled. I have had good
results using an equivalent amount of vegan dry cornbread stuffing mix (2 16-oz.
packages).
Enjoy -
Anne
SAVORY SOYSAGE AND FENNEL STUFFING (Serves 10)
2 T. olive oil, divided
1 package Lightlife Gimme Lean, sausage flavor
1 c. onions, diced
1/2 c. celery, chopped
2 c. fennel bulbs, chopped (white part only)
2 cloves garlic, minced
1 t. fennel seed
3 T. white wine
1 c. vegetable stock
6 c. wheat or white bread, stale and crumbled
2 T. fresh parsley, chopped
Salt & pepper to taste
1. Heat 1 T. olive oil in large saute pan over medium heat. Add Gimme Lean; breaking up
into chunks with wooden spoon while cooking. Saute until lightly browned.
2. Remove Gimme Lean to a large mxing bowl. Heat remaining 1 T. olive oil in pan, then
add the onions, celery and fennel bulb. Saute until onions are soft, about 7 minutes. Add
garlic and fennel seed, saute for 2 minutes.
3. Add the wine and simmer for 2 minutes. Add the broth and remove from heat. Place
bread and parsley in the bowl with the Gimme Lean. Pour on vegetable mixture and toss
lightly to mix well. Season with salt and pepper.
4. If desired (I do this), stuffing can be baked in a casserole dish for 30 minutes at 325
degrees F. Add a bit more broth if needed before baking.
