Thanksgiving is a mere 3 days away! And this week, starting today, I’ll be doing something I’ve never done. I’ll be posting one recipe each morning through the big day! Four recipes in four days. It’s a Thanksgiving blitz! So make sure you LIKE The Hungry Tortoise on Facebook to keep up. These are all dishes that are easy, traditional, and delicious. And seriously, unless you tell them, your family will have no idea they’re totally plant-based.
On to today’s taste treat – STUFFING. Who doesn’t love stuffing? 
Growing up, it was all Stove Top all the time. I could still eat an entire box in one sitting without batting an eye. Not the healthiest idea, but everything changed for me when I realized how easy it would be to make a healthier stuffing from scratch. With almost any recipe you find, just substitute the broth & the butter for plant-based versions and you’re on your way! But because I’m not satisfied with just bread and seasoning, I added a few yum yums to this version. The pecans add some crunch, the cranberries provide a sweet compliment to the savory, and the mushrooms make it meaty. For the bread, I used Ezekiel 4:9 100% Whole Grain Sprouted Bread. It’s hearty so it holds up well, and because it’s sprouted, it’s easier for your body to digest.
Savory Sprouted Stuffing with Cranberries & Pecans
Serves 6
Ingredients:
- 12 slices of sprouted whole grain bread, diced into half-inch cubes
- 8 oz. baby portobello mushrooms, sliced
- 3 ribs of celery, diced
- 2 medium onions, diced
- 2 tsp. garlic, minced
- 1 tbsp. plant-based buttery spread. I used Earth Balance.
- 1.5 c. pecans, chopped
- 1 c. dried cranberries
- 1.5 to 2 c. of veggie broth
- 1 tbsp. poultry seasoning
- 1 tbsp. sage
- 1 tbsp. dried savory
- OPTION: vegetarian sausage. I used the smoked apple sage variety from Original Field Roast Grain Meat Company. I got it at Whole Foods, and it couldn’t have been more perfect.
Directions:
- Preheat oven to 350 degrees.
- Place cubed bread on a large baking sheet and toast until slightly crispy.
- In a large skillet, over medium heat, melt the buttery spread and sauté the celery, onions, garlic, mushrooms, and sausage (if using). Cook until translucent and slightly caramelized.
- In a large mixing bowl, combine the toasted bread with the ingredients you just sautéed. Add the pecans, cranberries, and herbs.
- With the ingredients still in the mixing bowl, slowly drizzle in the veggie broth. I used a full two cups because I like my stuffing a little soggy. If you like your drier, use a little less. Totally up to you.
- Once everything is well-mixed, transfer to a casserole dish greased with buttery spread or cooking spray. Cover with foil.
- Bake at 350 degrees for about 30 minutes. Uncover and bake for an additional 10 for a slightly crispy top layer.
OPTION: Another nice touch that I definitely recommend – baking the stuffing in an acorn squash. Not only will it look fancy, but you get that squash-stuffing combo on your fork. So tasty. Just make sure you bake the squash halves alone for about 20 minutes to get them started. Add the stuffing when they’re just slightly tender.
The Hungry Tortoise 