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Thanksgiving Holiday Stuffing for Everyone!
It’s that time of year again when we gather around the table with our loved ones to give thanks for all the good things in life. And what better way to show gratitude than by cooking up a delicious Thanksgiving holiday stuffing? This recipe is so easy and versatile, you can use it for your family’s Thanksgiving day dinner or any other holiday meal. Give yourself some extra points this year and try out this dish! And don’t worry about the vegetarians at your tale. We’ve modified this to be vegan and vegetarian-friendly! Yes, this is truly a Thanksgiving Stuffing Recipe For Everyone. In fact, we offer two options!
These recipes were originally featured on the VeganGlobetrotter.com site. Yes, they are truly vegan-friendly. But that doesn’t mean the meat-eaters in your family won’t enjoy them. In fact, everyone loves the delicious flavors these stuffing recipes bring to the table.
- Crusty, drier style bread works best as it soaks up flavors more readily.
- We use whole grain breads. However, you may use your favorite.
- Mix and Match: Save ends and pieces from your bread and store them in a container in your freezer. When it’s time to make stuffing, just thaw and make.
- Love Cornbread stuffing? We do, too! Corn is indeed a whole grain and you will find it in our homemade stuffing. Use it, if you choose!
Our first Holiday Stuffing: Easy Vegan Stuffing
Easy Vegan Stuffing
- 8 cups bread cubes
- 2 tablespoons vegan butter - or oil (see notes on sautéing with vegetable stock)
- 1 onion - chopped
- 3 celery stalks - chopped
- 4 cloves garlic - chopped
- 1 tsp sage
- ½ tsp thyme
- 3 cups vegetable stock
- salt and pepper to taste
- Preheat oven to 350°F.
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring or flipping occasionally, until it becomes crunchy.
- While the bread toasts, saute the celery and onion in the vegan butter until the onion is translucent.
- Add in the garlic, sage and thyme and saute for an additional 2 minutes.
- In a 9x13 baking dish, mix together the toasted bread and the celery mixture.
- Add the vegetable stock a little at a time until the bread is re-moistened. Be careful to avoid a mushy stuffing. You may only need about 2 cups of the broth, depending on your bread's dryness.
- Add salt and pepper to taste.
- Bake at 375°F for 25-30 minutes or until the top is golden and crunchy.
- Serve warm!
- 8 cups of cubed bread is about 1 loaf of bread.
- Stuffing works best with a crusty, firm-textured bread such as French bread.
- For a golden and crispy top, spray a light coating of oil over the top when it's nearly done, then finish baking.
#2 Holiday Stuffing: Vegan Sourdough Stuffing
Vegan Sourdough Stuffing
- 16 ounces tempeh
- 1/4 cup water
- 1 tablespoon fennel seed
- 1 tablespoon dried basil
- 2 teaspoons smoked paprika
- 1 tablespoon oregano dried
- 1/2 teaspoon red pepper flakes crushed
- 1 teaspoon dried sage
- 3 garlic cloves minced
- 1/4 cup soy sauce
- 1/2 teaspoon maple syrup
- 3 tablespoons olive oil
- 1/2 cup butter plus more for greasing pan
- 1 lb. sourdough bread cut into small cubes
- 1 large onion finely chopped
- 4 celery stalks finely chopped
- 2 carrots finely chopped
- 1/2 cup apple cider vinegar
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme leaves chopped
- 1/4 cup parsley finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 cups vegetable stock
Make the Tempeh Sausage
- Heat a large skillet over medium heat.
- Crumble the tempeh or chop it into crumbles using a sharp knife.
- Put 1/4 cup of water in the skillet and add the tempeh crumbles to the water.
- Add the spices and garlic. Cook for about 1 minute, until fragrant.
- Pour in the soy sauce, maple syrup, and oil. Cook for about 6-8 minutes, until crispy and brown. Set aside.
Make the Stuffing
- Preheat the oven to 300°F.
- Lightly butter a 9 x 13 baking dish. Set aside.
- While the bread bakes, heat the butter in a separate large saucepan over medium heat.
- Add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables are very tender, about 15 minutes.
- Pour in the vinegar. Scrape any browned bits to mix with the vinegar.
- Bring to a boil. Cook until vinegar is nearly evaporated, about 3-4 minutes.
- Add in the sage, thyme, and parsley.
- Increase the oven temperature to 350°F.
- Add the bread, tempeh sausage, and vegetable mixture into a large bowl. Add 2 cups of the vegetable stock and toss well to combine. The bread should be wet but you won't see any liquid in the bowl.
- Add the salt and pepper.
- Slowly pour in the rest of the broth, tossing as you add it, until all is combined.
- Let rest for 10 minutes to absorb the remaining broth. Adjust seasonings, if desired.
- Put the stuffing mix into the prepared dish. Cover with foil.
- Bake for 40 minutes. Remove foil.
- Increase temperature to 425°F and bake for about 25 minutes more, until golden brown on top.
Vegan Holiday Stuffing Recipes, the beginning
We’d like you to think of these as merely the beginning. We usually add a favorite ingredient or 2 when we make holiday stuffing. And the ingredients vary. For Thanksgiving, cranberries might brighten our holiday stuffing. However, for those times when we make stuffing as a regular side dish, we usually add something that coordinates with whatever we serve as a main course. Experiment and create your own version of Holiday Stuffing!