Stuff me with bread and veggies!
November 14, 2010 3:04 PM Subscribe
I need your help making vegetarian stuffing.
We haven't done this for a while. I'm looking for vegetarian stuffing recipes. I usually just make the boxed stuff and want to do better this year.
I'm not opposed to starting with a boxed mix and adding to it. I don't mind switching out chicken/beef etc broth for vegetable. My household doesn't do cranberries/raisins/sweet things in the stuffing, so the recipe should work well if that ingredient isn't used. Kindly join my world and pretend chestnuts don't exist. Thanks!
We haven't done this for a while. I'm looking for vegetarian stuffing recipes. I usually just make the boxed stuff and want to do better this year.
I'm not opposed to starting with a boxed mix and adding to it. I don't mind switching out chicken/beef etc broth for vegetable. My household doesn't do cranberries/raisins/sweet things in the stuffing, so the recipe should work well if that ingredient isn't used. Kindly join my world and pretend chestnuts don't exist. Thanks!
Best answer: I make something like this:
http://www.foodnetwork.com/recipes/dave-lieberman/sourdough-bread-stuffing-recipe/index.html
Except I use veggie stock and throw in some pecans and use leeks for the celery.
Don't forget a veggie gravy to go with it!
posted by red_lotus at 3:21 PM on November 14, 2010 [1 favorite]
http://www.foodnetwork.com/recipes/dave-lieberman/sourdough-bread-stuffing-recipe/index.html
Except I use veggie stock and throw in some pecans and use leeks for the celery.
Don't forget a veggie gravy to go with it!
posted by red_lotus at 3:21 PM on November 14, 2010 [1 favorite]
I saw this recipe the other day on the excellent nytimes vegetarian thanksgiving series... looks delicious, using cornbread, granny smiths, and pecans.
Another version with mushrooms.
posted by acidic at 3:24 PM on November 14, 2010
Another version with mushrooms.
posted by acidic at 3:24 PM on November 14, 2010
Many if not most stuffing recipes are either already vegetarian or easily made that way.
Take this one, for example. Or this one. Depending on just how vegetarian you want to be, all you need to do is swap out chicken stock for vegetable stock. If you aren't okay with eggs or butter, you'll have to swap out those too (I'd use a little oil instead of the butter and just skip the eggs), but I'm under the impression that we're going for vegetarian, not vegan, so you may just have to switch out the stock.
posted by valkyryn at 3:27 PM on November 14, 2010
Take this one, for example. Or this one. Depending on just how vegetarian you want to be, all you need to do is swap out chicken stock for vegetable stock. If you aren't okay with eggs or butter, you'll have to swap out those too (I'd use a little oil instead of the butter and just skip the eggs), but I'm under the impression that we're going for vegetarian, not vegan, so you may just have to switch out the stock.
posted by valkyryn at 3:27 PM on November 14, 2010
This isn't anything fancy. I didn't even know fancy stuffings existed until adulthood. This is just a plain old American cornbread stuffing.
A few days before hand, bake a 9x13 of corn bread. Go ahead and use marie calendars or Jiffy box mix. Also buy a loaf of french bread. Cube both into small, half inch, chunks, and let them dry out for a day or two, or dry them in a low oven (200°) for an hour or two.
Chop up equal amounts of carrots, celery, and onion into a fine dice. You probably want about 6 cups. Get a huge pot (or two) and add a generous amount of butter (its the holidays!). Thoroughly cook the veggies until slightly caramelized. This might take 20 minutes. Add lots of salt and pepper. Sage and thyme would also be good here, or whatever you prefer. Turn off the heat. Toss in the mixed bread, and moisten with veggie stock to your preference.
This will fill a bird at our house, and the rest will be baked uncovered. I prefer the crunchy parts on top. Feel free to halve this. With out the bird, I'd estimate this would fill two large casserole dishes.
posted by fontophilic at 3:28 PM on November 14, 2010
A few days before hand, bake a 9x13 of corn bread. Go ahead and use marie calendars or Jiffy box mix. Also buy a loaf of french bread. Cube both into small, half inch, chunks, and let them dry out for a day or two, or dry them in a low oven (200°) for an hour or two.
Chop up equal amounts of carrots, celery, and onion into a fine dice. You probably want about 6 cups. Get a huge pot (or two) and add a generous amount of butter (its the holidays!). Thoroughly cook the veggies until slightly caramelized. This might take 20 minutes. Add lots of salt and pepper. Sage and thyme would also be good here, or whatever you prefer. Turn off the heat. Toss in the mixed bread, and moisten with veggie stock to your preference.
This will fill a bird at our house, and the rest will be baked uncovered. I prefer the crunchy parts on top. Feel free to halve this. With out the bird, I'd estimate this would fill two large casserole dishes.
posted by fontophilic at 3:28 PM on November 14, 2010
I think plenty of celery and onions cooked in what seems like too much butter are key, as is sage. Other than that, I'm flexible on the base - dry bread cubes, cornbread, or the bagged versions of either of those.
posted by jocelmeow at 3:58 PM on November 14, 2010
posted by jocelmeow at 3:58 PM on November 14, 2010
While I love the sweet side of stuffing, my favourite savory vegetarian stuffing ingredients include dried mushrooms, toasted pecans, fresh herbs including sage, rosemary and thyme (add a bit of parsley if you're into the musical motif of this), sun dried tomatoes, a whole head of roast garlic, and amber/dark rum. (If it's me, I add raisins and cranberries, or sometimes dried cranberries).
Typically I'd saute celery and onion in lots of butter, salt and pepper until caramelized, then add the above ingredients to let the flavours mingle a bit. Then I add stale baguette cubes, and just enough stock to be barely moist. I put all of this in my slow cooker (crock pot) for the day, and if I get ambitious wanting crunchy toasted bits I'll turn it out onto a pan and pop it under the broiler for a last minute or two. Adjust the seasoning at the end of the cooking period because the flavours change over time.
posted by kch at 4:00 PM on November 14, 2010
Typically I'd saute celery and onion in lots of butter, salt and pepper until caramelized, then add the above ingredients to let the flavours mingle a bit. Then I add stale baguette cubes, and just enough stock to be barely moist. I put all of this in my slow cooker (crock pot) for the day, and if I get ambitious wanting crunchy toasted bits I'll turn it out onto a pan and pop it under the broiler for a last minute or two. Adjust the seasoning at the end of the cooking period because the flavours change over time.
posted by kch at 4:00 PM on November 14, 2010
This recipe includes a fairly traditional bread dressing recipe that is totally vegetarian. I usually add a little rosemary and thyme, along with the parsley and sage, and bake it in a casserole dish covered in foil. You might need a little extra broth to keep it from drying out.
posted by kittydelsol at 4:43 PM on November 14, 2010
posted by kittydelsol at 4:43 PM on November 14, 2010
This looks like a good recipe; haven't tried it, but it's from my favorite cookbook author.
posted by eviemath at 7:45 PM on November 14, 2010
posted by eviemath at 7:45 PM on November 14, 2010
Best answer: Beware: the Jiffy mixes have lard in them.
posted by fritley at 11:18 PM on November 14, 2010
posted by fritley at 11:18 PM on November 14, 2010
My mom gets this great Pepperidge Farm stuffing and adds freshly cut apples, celery, carrots, onions, pecans, and apple cider. It's gloriously delicious, and I've been eating it for Thanksgiving my entire life 'cause my whole family is vegetarian!
posted by patronuscharms at 11:25 PM on November 14, 2010
posted by patronuscharms at 11:25 PM on November 14, 2010
I made this leek bread pudding for a practice Thanksgiving and it was a huge hit. It's a bit of a departure from more conventional stuffing, but trust me: it's an awesome, awesome departure.
posted by punchtothehead at 5:00 AM on November 15, 2010 [1 favorite]
posted by punchtothehead at 5:00 AM on November 15, 2010 [1 favorite]
What I do:
1) Cut a loaf of bread into smallish cubes. (This is easier if the bread is slightly stale.)
2) Chop up a whole bunch of vegetables that would be good in this kind of thing and maybe some seitan. Fry these in a pan for a little while with a little oil. (Random typical combination for me: Shitaake mushrooms, onions, seitan, celery.)
3) Mix up the bread cubes and the vegetable mixture. If you feel like it, add some spices at this point. Black pepper is good.
4) Put the whole thing in an oiled casserole dish or two.
5) Pour vegetable broth over the whole thing -- enough to get all of the bread damp and maybe there's a little liqud at the bottom, but not so much that it becomes soup. This step is key. (I prefer to use "UnChicken Broth", the kind that comes in a box, but use your favorite.)
6) Bake the whole thing for some period of time at a temperature that seems reasonable. (Somewhere between 250 and 400 degreed Fahrenheit, some time between 20 minutes and an hour. It's not a souffle, it'll be fine.)
Done! It'll be delicious, I guarantee.
posted by kyrademon at 6:05 AM on November 15, 2010
1) Cut a loaf of bread into smallish cubes. (This is easier if the bread is slightly stale.)
2) Chop up a whole bunch of vegetables that would be good in this kind of thing and maybe some seitan. Fry these in a pan for a little while with a little oil. (Random typical combination for me: Shitaake mushrooms, onions, seitan, celery.)
3) Mix up the bread cubes and the vegetable mixture. If you feel like it, add some spices at this point. Black pepper is good.
4) Put the whole thing in an oiled casserole dish or two.
5) Pour vegetable broth over the whole thing -- enough to get all of the bread damp and maybe there's a little liqud at the bottom, but not so much that it becomes soup. This step is key. (I prefer to use "UnChicken Broth", the kind that comes in a box, but use your favorite.)
6) Bake the whole thing for some period of time at a temperature that seems reasonable. (Somewhere between 250 and 400 degreed Fahrenheit, some time between 20 minutes and an hour. It's not a souffle, it'll be fine.)
Done! It'll be delicious, I guarantee.
posted by kyrademon at 6:05 AM on November 15, 2010
This thread is closed to new comments.
posted by Sidhedevil at 3:20 PM on November 14, 2010 [1 favorite]