Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 , glpveg4life@a... wrote: > > Hi PT: > > Is your stuffing dressing recipe in the files? > > Gayle i don't think it is in the files. There are a few in there that i have used and enjoyed for other meals, but my basic Thanksgiving/ Yuletide stuffing is just a sort of wing-it recipe. Here it is: 1 box bread cubes for stuffing [sometimes i use a bag of dried bread cubes~ whatever is on sale or handy] 1 stick melted margarine ~ vegan works great 1 onion [good sized], finely minced 2 tsp. minced garlic 3 stalks celery, finely chopped Imagine brand no-chicken stock 1 to 2 Tbs. sage & poultry seasoning ~ to taste ~ i'm sort of guessing here as i don't measure. Salt & pepper to taste Optional add-ins Saute the onions, garlic and celery in the margarine until soft. Pour in bag or box of stuffing cubes, Pour in enough veg-broth to moisten cubes, and stir to combine. Add seasonings, taste a pinchful and adjust if needed. At this point you can add things like veggie bacon bits, soyrizo, chopped waterchestnuts, walnuts, pecans, and/or chopped tart apple; just use your imagination. Pour all this into a greased casserole dish. Bake covered for 30 minutes on 350û, and uncover and bake another 15 to 20 minutes to crisp top. If you like it more dry and crunchy, bake uncovered longer. Ask me any questions if i have been confusing. *lol* ~ pt ~ *who never met a stuffing she didn't like* From quiet homes and first beginning, Out to the undiscovered ends, There's nothing worth the wear of winning, But laughter and the love of friends. ~ Hillaire Belloc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 That sounds just like my recipe! I add lots of sauteed nuts; that way it becomes a high-protein entree. It can be served in a scooped-out, roasted pumpkin or acorn squash half. Or you can serve it in individual ramekins, dripping a little margarine at the end and broiling briefly until the top is browned. Or you can layer it (on the bottom), with mashed potatoes, whole berry cranberry sauce, sauteed Quorn slices, topped with Hains vegetarian " chicken " gravy, for an all-in-one Thanksgiving casserole. Sherry At 02:25 PM 11/3/2005, you wrote: > , glpveg4life@a... wrote: > > > > Hi PT: > > > > Is your stuffing dressing recipe in the files? > > > > Gayle > >i don't think it is in the files. There are a few in there >that i have used and enjoyed for other meals, but my >basic Thanksgiving/ Yuletide stuffing is just a sort of >wing-it recipe. >Here it is: > >1 box bread cubes for stuffing [sometimes i use a >bag of dried bread cubes~ whatever is on sale or handy] >1 stick melted margarine ~ vegan works great >1 onion [good sized], finely minced >2 tsp. minced garlic >3 stalks celery, finely chopped >Imagine brand no-chicken stock >1 to 2 Tbs. sage & poultry seasoning ~ to taste ~ i'm sort >of guessing here as i don't measure. >Salt & pepper to taste >Optional add-ins > >Saute the onions, garlic and celery in the margarine >until soft. Pour in bag or box of stuffing cubes, Pour in >enough veg-broth to moisten cubes, and stir to combine. >Add seasonings, taste a pinchful and adjust if needed. >At this point you can add things like veggie bacon bits, >soyrizo, chopped waterchestnuts, walnuts, pecans, >and/or chopped tart apple; just use your imagination. >Pour all this into a greased casserole dish. Bake covered >for 30 minutes on 350û, and uncover and bake another >15 to 20 minutes to crisp top. If you like it more dry and >crunchy, bake uncovered longer. >Ask me any questions if i have been confusing. *lol* > >~ pt ~ *who never met a stuffing she didn't like* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 That all in one casserole sounds absolutely wonderful, Sherry! What a great idea. Might I ask you what kind of sauteed nuts work well in the stuffing? I'm going to add PT's mushroom idea and now I'd like to try adding the nuts. Also do you just sautee them in oil or butter perhaps? Thanks, Shawn On 11/3/05, Sherry Rose wrote: > > That sounds just like my recipe! I add lots of sauteed nuts; that way it > becomes a high-protein entree. It can be served in a scooped-out, roasted > pumpkin or acorn squash half. Or you can serve it in individual ramekins, > dripping a little margarine at the end and broiling briefly until the top > is browned. Or you can layer it (on the bottom), with mashed potatoes, > whole berry cranberry sauce, sauteed Quorn slices, topped with Hains > vegetarian " chicken " gravy, for an all-in-one Thanksgiving casserole. > > Sherry > > Quote Link to comment Share on other sites More sharing options...
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