This dish reminds us of Thanksgiving with many flavors arising. There is the chewiness from the bread, sweetness from the dried cranberries, and earthy from the rosemary and almonds. This celebration of stuffing has great sources of vitamin A and vitamin C. There is even high protein in a single serving, about as much as a cup of milk!
Yield: One (8×8) pan or 7 cups
1 loaf (about 1 lb) whole wheat bread, cut into small chunks
4 TB (1/4 cup) vegan butter or olive oil
1 cup kale (or swiss chard), chopped
1 cup onion, chopped
1 cup celery, chopped
1 large apple, chopped
1 TB fresh sage, chopped
1 TB fresh rosemary, chopped
1/4 cup parsley
1/4 cup almonds (pre-sliced or chop)
2 TB sunflower seeds
2 TB pumpkin seeds
1/3 cup dried cranberries
1 1/4 cup vegetable broth
1 tsp salt
1/2 tsp pepper
8 oz Italian sausage (chicken or turkey), cooked and chopped (optional)
- Preheat oven to 375° F.
- Scatter the whole wheat bread chunks on a baking sheet and place in the oven to toast. When the toasted bread chunks are done, place in a large bowl and add the kale (or swiss chard).
- In a large sauté pan, melt the vegan butter and cook the onion, celery, apple, sage, rosemary, and parsley for 3-4 minutes or until the onions become tender.
- Add the onion mixture to the bowl with the toasted bread and kale (or swiss chard).
- Add the almonds, sunflower seeds, pumpkin seeds, cranberries, salt, and pepper; add the sausage now if you’re using; toss to combine.
- Add the vegetable broth to moisten the bread. You could also use clean hands to “soak” the broth into the bread.
- Dump the stuffing into a buttered or oiled 8×8 casserole dish. Bake for 30 minutes.
*Note: If you don’t have or don’t want to use all the different nuts and seeds, you could just use one kind to equal 1/2 cup; or leave them out.