It is Thanksgiving long weekend here in Canada. Its one of my favourite times of the year. The weather is cooling down, Hockey is starting (Go Leafs Go!), Baseball playoff season is in the air (Lets go Blue Jays!) and most importantly, we get to spend time with people we love and reflect on everything we’re thankful for.
Traditional stuffing (aka dressing) is usually used to stuff poultry. Vegetarians and vegans can definitely stuff squash and other vegetables instead, but I am a firm believer that stuffing on its own is absolutely amazing. Frankly, I could eat it solely as my side dish, main course and dessert. I might have a problem.
**Feel free to click on the red links for photo references**
- 6 cups of Sourdough bread, cubed
- 1.5 cups of yellow onion, minced
- 1 cup of celery, minced
- 1 cup of carrots, minced
- 2 tbsp garlic, finely minced
- 4 cups of mushrooms, chopped (I did 2 cups shiitake, 2 cups button)
- 4 tbsp sage, finely minced
- 2 sprigs of thyme, leaves only
- 2 sprigs of rosemary
- 3 tbsp unsalted butter (substitute: margerine or olive oil)
- approx. 5 cups of low sodium vegetable stock
- 2 tbsp olive oil
- Preheat oven to 350F. Place bread on a baking sheet. Drizzle with 2 tbsp olive oil and a couple pinches of salt. Bake for approx. 10 minutes (until crisp but not too brown).
- In a large pan, melt 2 tbsp of butter on med-high heat. Add the onion, carrot and celery. Sauté until onions are translucent.
- Add 1 tbsp of butter, 1 tsp salt, mushrooms and garlic to pan. Sauté for approx. 5 minutes (Until mushrooms have shrunk in size).
- Add sage, thyme leaves and full sprigs of rosemary to pan. Sauté for another 10 minutes.
- Turn heat down to medium. Remove rosemary sprigs, and add bread to pan. Mix well.
- 1 cup at a time, add vegetable stock. Mix gently to ensure stock is absorbed throughout. (Overmixing might make the stuffing too mushy).
- Before serving, place in a baking dish and bake on 350F for 10 minutes. Top of stuffing will remain crisp, while inside will be soft. Enjoy 🙂
*Photo consists of stuffing from recipe above, cranberry sauce, soy cutlet and mushroom gravy (with a fried sage leaf on top).