Vegetarian Thanksgiving Sage Stuffing
This Thanksgiving I enjoyed a delicious, traditional stuffing - sans Italian sausage. The vegetarian version is low calorie, low fat, and quite nutritious (unlike the traditional meat version).
Prep time: 30 min; Total time: 40 min
Ingredients
- 1 1/4 lbs. Challah bread, crusts trimmed, cut into 1/2 inch cubes
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 1/2 c. drained canned water chestnuts, quartered
- 1/2 c. coarsely chopped pecans (2 oz.)
- 2 Tbsp. chopped fresh parsley
- 4 tsp. chopped fresh sage or 1 1/4 tsp. ground sage
- 1/2 c. vegetable broth (or more)
- Salt and fresh ground pepper
Preheat oven to 300 F. Spread bread cubes on 2 heavy large cookie sheets. Bake for about 20 minutes until the cubes are crisp. Transfer them to large bowl.
In a cast iron skillet, add onion and celery and cook until translucent, stirring frequently, about 10 minutes. Add to bread. Mix in water chestnuts, pecans, parsley, and sage. Add broth and toss to combine. If it looks liquidy at this point, don't worry - it will dry out a bit. Season with salt and pepper.
Tips
You can prepare your Thanksgiving stuffing up to one day ahead. To store it,
cover it and place it in the refrigerator. Bring to room temperature before serving.
If you are dining with omnivores, you can cook 1 lb. sweet Italian sausage (with the casings removed) in a separate skillet. Set aside a portion of the vegetarian stuffing for your vegetarians, and add sausage to the rest.
For extra spice or extra protein, add in vegetarian or vegan fake meat, such as Tofurkey Italian sausage.
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