Thanksgiving Holiday Stuffing - gluten free, vegan
Total Steps
20
Ingredients
18
Tools Needed
7
Related Article
From Jessica's KitchenIngredients
- 3 tablespoons Earth Balance Soy Free Spread
- 4 slices vegan rice bread
- 3/4 cup vegetable broth
- 1/2 cup non-dairy creamer
- 1 1/2 cups chestnuts, cooked, chopped
- 1 cup raisins
- 1 bunch fresh swiss chard, 3/4 of stems removed, finely chopped
- 2 apples apples
- 1 tablespoon dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons fresh sage leaves, stems removed, chopped
- 1/4 bunch fresh flat leaf parsley, chopped
- 1 leek leek, green ends removed, sliced
- 2 onions medium onions, diced
- 3 celery stalks celery, chopped
- 3 tablespoons sunflower oil
- 3 teaspoons kosher salt
- 1 1/2 teaspoons crushed black pepper
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance Soy Free Spread and sunflower oil. Grease the oven-safe casserole dish with additional Earth Balance.
Step 3
Once the fats begin to sizzle, add onions, celery, leeks, rosemary, thyme, and parsley.
Step 4
Cook, stirring occasionally, until vegetables soften, about 2 minutes.
Step 5
Add half the kosher salt and all the black pepper. Stir occasionally.
Step 6
Meanwhile, soak raisins in 1/2 cup of hot water and set aside.
Step 7
Reduce skillet heat to medium.
Step 8
Add apples and chestnuts. Stir to combine well and cook for about 1 minute, until the apples begin to soften.
Step 9
Add swiss chard, soaked raisins, and the remaining kosher salt. Stir to combine well.
Step 10
Continue stirring to prevent any browned bits from sticking to the bottom of the skillet.
Step 11
When the swiss chard has wilted, about 1 minute, add the vegetable broth and non-dairy creamer.
Step 12
Cook for 2-3 minutes, stirring occasionally.
Step 13
Meanwhile, toast the vegan bread and dice it into 1-inch cubes. If preparing day ahead, reserve this step for just before baking to prevent soggy bread.
Step 14
Turn off the heat and transfer the stuffing mixture to the greased oven-safe casserole dish.
Step 15
Bake for 25-30 minutes until the edges of the bread sticking out of the stuffing are golden brown.
Step 16
Let the stuffing rest for 10-15 minutes; any remaining liquid will be absorbed while it rests.
Step 17
Serve hot.
Step 18
To freeze: Wrap the cooked stuffing tightly in a few layers of plastic wrap, then aluminum foil.
Step 19
To reheat frozen stuffing: Thaw in the refrigerator. Bake at 300 degrees F for 15-20 minutes.
Step 20
Let cool for 5-10 minutes before serving.