The Thursday Gourmet: Vegetarian Stuffing26 November, 2009
First off, let me wish everyone a Happy National Turkey Genocide Day. Of course, being different, we had a roast chicken. And mashed potatoes (homemade). And roasted Brussels sprouts. And cranberry sauce. I am now fulfilling another Thanksgiving Day tradition by watching the Lions lose. And, while I digest all the good stuff, here’s a useful recipe for anyone who has vegetarians for dinner (if vegetarians eat vegetables, what does a humanitarian eat?): vegetarian stuffing (and yes, I know this would have been more useful a week ago, but (((Wife))) and I wanted to test our idea to see if it was edible).
Vegetarian Bread Stuffing
(Do not put the vegetarian stuffing inside the bird: that would negate the vegetarianism.)
12 cups of bread cubes (whole wheat and white (no rye))
6 stalks celery (with leaves (if present)) halved lengthwise and chopped
2 yellow onions, peeled and sliced lengthwise
2 Tbsp rubbed sage
1 Tbsp ground savory
1 Tbsp ground white pepper
1 Tbsp marjoram
1 – 2 tsp Kosher salt
1 cup carrots, cut into 2 inch lengths and slivered
1 stick butter, melted
3 cups of really good vegetable broth (I use Wegmans, the kind that comes in a cardboard box)
Mix together the bread, celery, onions, sage, savory, pepper, marjoram and salt. Keep mixing it until the seasonings are evenly distributed. Then pour in the broth and the butter and mix until all the bread is a little damp.
Place in a large covered dish and bake, covered, for about an hour at 350 degrees. Remove the lid and let it go for another 1/2 hour.
Vegetarian (((Girl))) pronounced it delicious.
And again, Happy National Meleagris Genocide Day!