Nancy’s Vegan Thanksgiving Stuffing

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by Nancy Newcomer

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.
Public Market
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!

Ingredients:
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

Directions:
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.
Vegan Stuffing mixedGently 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.

With Rossell Studer of Crazy, Good, Bread. With Rossell Studer of Crazy, Good, Bread.
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