Monday, November 22, 2010

It's a Vegan Thanksgiving, Sexy Mama! Recipe: Apple Almond Stuffing (or Dressing)

While everyone is carrying out the "stuffing" vs. "dressing" debate (click over to participate in the poll and make your preference known!), I'll state for the record we call it "stuffing" in our house, even though it's not shoved into a bird's butt.

I happen to think it refers to the manner in which it gets "stuffed" in my children's mouths before we've even finished saying, "Amen" after the blessing. Just a guess.

From what I gather, the preference for saying either "stuffing" or "dressing" depends, largely, on where you're from - or where your ancestors hail from. I'm reading, for example, Southerners tend to use "dressing," whether it's cooked inside a carcass or not.

Anyway... here's how I make it:

Apple Almond Dressing or Stuffing


1 – 12 oz. package of seasoned vegan dressing mix (I used to use Mrs. Cubbison’s, but now it contains whey. Anyone have a good commercial recommendation?)

1/2 c. slivered almonds
1 c. chopped celery
1 c. chopped onion
1 c. chopped apple (I insist on using Granny Smiths here. You may experiment, if you like, but I won’t be responsible for the outcome.)

1/2 c. vegan stick margarine, melted

1 to 1 1/2 c. vegetable stock or broth (Optional: Substitute 1/2 cup apple or pineapple juice for half the broth)


Preheat oven to 350 degrees.

Pour everything in a huge mixing bowl and stir, stir, stir… You don’t want any dry bread pieces!

Dump the mixture into an oiled 9” x 13” casserole dish, cover with foil and bake for 30 to 35 minutes.

Tip: Plan ahead and make this up the night before. Keep it covered with foil in the refrigerator and just add another five or ten minutes when baking to make sure it’s heated through.

More holiday recipes:
Oat, Seed & Vegetable Loaf
Roasted Garlic & Basil Mashed Yams
Tomato Sesame Pepper Rolls

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