It’s summer in Maryland. It’s hot. It’s humid. But by golly I’ve got to have some hearty plant-based Thanksgiving fare–and this stuffing is it! Try this amazing recipe now and save it for the holidays. You’ll impress family and friends at your holiday parties this year, since you will have practiced making this dish since the summer! Did I mention that this dish has tawny port as an ingredient? When fresh cranberries come in season around the holidays you can add a pound or so for a zesty, yet savory meal.
5 Slices whole grain rye bread, cubed
5 Slices whole grain pumpernickel bread, cubed
5 Slices whole wheat bread, cubed
1 Onion, diced
6 Ribs celery, chopped
4 Carrots, peeled and slivered
2 Packages cremini mushrooms, sliced (32 oz.)
4-6 Cups home made vegetable broth (substitute water)
1 Granny Smith apple, diced
1 Red apple, diced
1/2 Cup slivered almonds
3 Tablespoons dried sage (or 6 tablespoons fresh, minced)
1 Tablespoon dried thyme (or 2 tablespoons fresh, minced)
1 Tablespoon oregano
1/2 Teaspoon freshly ground black pepper
1 Teaspoon garlic powder
1/2 to 1 Cup tawny port
Preheat the oven to 350F. Place the cubed bread on a baking sheet and bake for about 15 minutes to dry it out, checking frequently to make sure it is not browning too much. Set aside.
In a pan over medium high heat, saute the onion, celery, carrots and mushrooms in 1/2 cup of the vegetable broth (or water) until softened. In a large bowl, combine the toasted bread cubes, cooked vegetables, apples, almonds, sage, thyme, oregano, garlic powder, pepper, and fresh cranberries (if using). Add broth and port to bowl as needed. Mix and toss until uniformly mixed and soggy.
Transfer the moist stuffing to a casserole dish with a cover. Cover and bake for 45 minutes to 1 hour. Enjoy!