-
Cook time
50 minutes
-
Serves
6
Author Notes
The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn't even know it was vegan. I've made a few tweaks over time, but the core of the recipe--a savory mix of winter squash, brussels sprouts, and good bread--has remained. —Gena Hamshaw
Test Kitchen Notes
Featured in: Our Best Thanksgiving Side Dishes. —The Editors
Continue After Advertisement
Ingredients
-
1 pound
butternut squash, cubed
-
1 pound
brussels sprouts, halved
-
1
medium gala apple, cut into a 1/2 inch dice
-
2
shallots, thinly sliced
-
3 tablespoons
olive oil, divided into 2 tbsp and 1 tbsp
-
1 cup
onion, diced
-
1 cup
celery, diced
-
10
slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
-
1 1/2 cups
vegetable broth (plus extra as needed)
-
2 teaspoons
fresh rosemary, chopped
-
1 teaspoon
fresh thyme
-
1 teaspoon
chopped fresh sage
-
1/3 cup
dried cranberries
-
1/3 cup
pecans or walnuts
-
Sea salt and pepper to taste
Directions
-
Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
-
Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
-
Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.
See what other Food52ers are saying.