Brad's Favorite Thanksgiving Stuffing
A truly delicious holiday classic and a staple on our table for both Thanksgiving and Christmas dinner. And no one will ever guess that it's vegan!
Equipment
- 9x13 baking dish (or dish of your choice that will hold apx. 10 cups)
Ingredients
- 6 tbsp vegan butter, divided (plus a little extra for buttering your dish)
- 1 large onion, chopped
- 3 celery ribs, chopped
- 1 cup dried apples, chopped
- 1 pound mushrooms, trimmed and sliced
- 1/4 cup fresh parsley, chopped
- 1 package Impossible meat
- 1 bag dried stuffing cubes (15 oz. bag, traditional non-cubed is okay too)
- 2 tsp poultry seasoning (these are just herbs, there is no actual poultry involved)
- 2.5-3 cups vegetable broth (salted)
- Salt & pepper to taste
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Place chopped onion in 3 tablespoons of butter over medium to medium-high heat and cook until translucent and starting to brown, stirring occasionally.
- 2. When onions are done, put them in a large bowl. Using the same skillet (no need to wash) add sliced mushrooms and an additional 3 tablespoons of butter. Continue to cook over medium to medium-high heat, stirring occasionally, until they release their water, the water evaporates and the mushrooms are lightly browned.
- 3. When mushrooms are done add them to the big bowl with the onions, then add the celery, dried apples and parsley.
- 4. Again using the same skillet (no need to wash) cook the Impossible meat, stirring often, over medium to medium-high heat until it is cooked through. There is no need to use butter for this. I like to add some fresh cracked black pepper to the Impossible meat while it's cooking.
- 5. Add cooked Impossible "meat" to the big bowl, then add the dried stuffing cubes and poultry seasoning. Stir everything together to ensure the ingredients are well distributed.
- 6. Add the vegetable broth about 1/2 cup at a time and continue stirring gently until the mixture is well-moistened but not soggy. At this point, taste test and see if you want to add more salt or pepper.
- 7. Add stuffing mixture to a 9x13 baking dish (or baking dish of choice that will hold approximately 10 cups) that has been greased with vegan butter. If you like your stuffing really moist and are baking immediately, you can drizzle on another 1/4 to 1/2 cup of vegetable broth over the top of the mixture in the dish.
- 8. Bake stuffing covered for 30 minutes, covered with tin foil. Remove tin foil and bake for an additional 15 minutes uncovered. Enjoy!
Notes
Stuffing can be made one day ahead and kept, covered and refrigerated, until you're ready to bake. Ideally remove from the fridge and bring to room temperature before baking, but if you cannot, you may just need to bake a little longer to heat through. You may also want to drizzle 1/4 to 1/2 cup of broth over the stuffing before baking as some moisture will have evaporated overnight. Because all the ingredients in the stuffing are already cooked, the goal is just to heat through and brown the top a bit, you do not have to worry about anything being "raw."
Tried this recipe?Let us know how it was!