I had a wonderful opportunity to create two Thanksgiving stuffing recipes for my friends at Crazy Good Bread Company in Santa Barbara. Last weekend we collaborated on a stuffing class at the newly opened Santa Barbara Public Market where everyone got to sample the recipes, ask questions, and have a great time gearing up for holiday cooking.
Thanks to everyone who showed up~ for those who missed it, here’s my super tasty vegan stuffing–YUMMY! For further discussion of stuffing, listen on-demand to last week’s episode of The Dish with Nancy Newcomer–I talk about the recipes, whether or not to stuff your bird, AND a little bit about gratitude. Enjoy!
1 lb loaf Crazy Good Bread Country loaf, cubed (or your favorite bread)
3-4 TB olive oil
½ large onion chopped
2 shallots thinly sliced
1 c celery chopped
1 cups delicata squash, cubed, with skin
2 TB flat leaf parsley
2 tsp. chopped fresh thyme
1 tsp sea salt
1/2 tsp fresh ground black pepper
2 firm asian, anjous, or bosc pears, chopped with skin
1/2 cup apple cider
1.5 cups veggie broth
½ c toasted & chopped pecans
⅓ cup dried cranberries
Preheat the oven to 300.Place bread cubes in a single layer on a sheet pan and bake for 7 minutes.
Place bread cubes in a large bowl. Raise oven temperature to 350. In a large skillet, heat olive oil on medium high and sautee onion, shallots, celery, delicata squash, parsley & thyme, salt & pepper for about 5-6 minutes. Add pears, sautee for about 2 minutes. Add apple cider and simmer for 2-3 minutes. Add veggie broth and simmer for 2 more minutes. Remove from heat. In large bowl with Crazy Good Bread cubes, add pecans, cranberries, and all the sauteed ingredients from the skillet.
Gently fold together and place in a greased 9 x 13 baking dish, cover with foil, bake for 30 minutes, then remove foil and bake for another 15-20 minutes until browned and toasty on top.