People have very strong views on how they like their stuffing. Take my husband for example, he likes it mushy. I can’t stand it mushy, I like it crispy. What about the ratio of veggie/fruit to bread? And what about the bread, do you like big chunky pieces of toasted wholewheat sourdough (yes) or do you go for some less assertive sandwich bread (surely not). This Thanksgiving Apple and Herb Stuffing is full of flavor and texture. There are many considerations when making the perfect stuffing. What most of us agree on is;
- There should be masses of fresh herbs, white wine involved and plenty of vegan butter.
- No decision needs to be made regarding stuffing the turkey or cooking the stuffing separately in the oven as we don’t eat any turkeys 🙂
As stated above I like heavy duty wholewheat sourdough bread which can be cut into cubes and toasted in the oven for about 5 minutes rather than buying a bag of ready made from the supermarket. It’s very little effort and makes a big difference to the finished result. If you prefer you could use white sourdough, just don’t go for any flimsy sandwich bread which will disintegrate during cooking!
I love to add some white wine and a tablespoon of Dijon mustard to the mix, it just provides a depth of flavor that isn’t present in a lot of stuffings. It’s important in Vegan cooking to add layers of flavor which can be deliciously achieved in this dish from herbs, wine and mustard.
This stuffing can absolutely be made a day ahead, covered and stored in the fridge.
Thanksgiving Apple and Herb Stuffing
Classic but Vegan Thanksgiving Stuffing
4 cups 1 inch bread cubes
3–4 tablespoons vegetable stock
1 large yellow onion, peeled and finely
4 sticks celery, washed and diced
4 medium apples, I used Gala, cored and cut into large dice – I left the skins on
1 large green pepper, cut into a large dice
1 cup raisins OR golden sultanas
2 teaspoons Herbes de Provence Seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 cup fresh parsley, finely chopped
1/2 cup white wine
1 tablespoon Dijon mustard
1 cup vegetable stock
Pre heat the oven to 350F
Lay the bread cubes out on a large baking tray lined with parchment paper, place the baking tray in the oven and bake for about 5-8 minutes. Check half way through to make sure they’re baking evenly. Remove from the oven place in a LARGE bowl and allow to cool.
In a LARGE saute pan heat the 3-4 tablespoons vegetables stock, add the onion, cook on a medium heat for about 10-15 minutes until soft and just beginning to turn golden.
Add the prepared celery, apples, pepper, raisins, Herbes de Provence, black pepper and parsley. Cook for a further 7 minutes or so until soft.
Add the white wine, let it sizzle away for a minute or two, then add the mustard and vegetable stock. Pour the mixture into the bowl with the breadcrumbs and combine well. Pour the stuffing into a large (vegan) buttered dish, place the dish on a lined baking tray, cover with aluminum foil and place in the oven to cook for 30 minutes.
Remove the foil, check the stuffing, if it looks too dry drizzle over a little more stock. Return to the oven and cook for a further 20-30 minutes until everything is beautifully soft and cooked through beneath and just ever so slightly crispy on top.