vegansaurus!

11/23/2011

Recipe: The Absolute Greatest Stuffing For Every Holiday!  »

This recipe is the family heirloom in my clan. I’m not totally sure it’s OK to give it away, but I fancy myself a rule breaker. No, that’s a lie, I hate getting in trouble. In the paraphrased words of Taylor Swift, “I am scared of the principal’s office of life.” Mom, don’t be mad that I’m giving away our family recipe! It’s too amazing to keep a secret!
That being said, is best stuffing recipe you will find, I’m sure of it. Plus, it features all my most very favorite ingredients — spinach, mushrooms, onions, and garlic!

Ingredients:
     1 package croutons (make sure they’re vegan) 
     2 or 3 packages of frozen, chopped spinach*
     3 or 4 short cans of sliced mushrooms*
     1 tsp. Bell’s Seasoning
     Between 3 - 6 white onions (obviously your discretion. I’m an onion girl. 6 it is!)
     4 - 5 ribs celery, chopped
     1 tbsp. Italian seasoning
     3 - 4 cloves garlic (Or, if you’re me, 8)      
     Olive oil!
     Salt and pepper, to taste 

Instructions:
Chop your onions, your celery, your garlic. Drizzle yo’ pan with olive oil (a couple tablespoons olive oil, if you’re into measuring stuff out). Turn it on medium/medium high.  Saute onion until transparent (I caramelize, bitches!), add celery, cook for about 5 minutes. Add garlic. DON’T LET YOUR GARLIC BROWN. That’s why you add it last. Cook the flavor in, but it gets bitter when it browns. If you’ve had it on medium high, turn down to medium at this point. Add Italian herbs, salt, pepper and Bell’s, too. Let the spices cook in. 

If you are using packaged spinach, boil according to directions. Open your cans of mushrooms. 

In a PRETTY LARGE BOWL, pour in croutons, cooked onions/celery/spices/garlic, canned mushrooms and cooked spinach! Mixed together! Let sit overnight. Stuff a vegetarian something or other. If you aren’t stuffing anything, you just want delicious stuffing, bake covered at 350 til heated through and through. Take off covering (foil?) and bake for another 5 - 10 minutes until top is lightly browned.

Stuffing atop the tofurkey I made from scratch, Christmas 2009.


Stuffing baked alone for Easter 2011, with fresh ingredients including sourdough bread!

As always, if you make this, let me know of any modifications you make. I want to know everything!

*This stuffing is so good with the canned stuff. I remember telling my mom, “if it’s not broke, why fix it?” — which she agreed with, wholeheartedly. I mean, we were raised on this stuff! However, I use fresh ingredients these days. I’ve slowly ventured to using a bag of fresh spinach and about a pound of fresh mushrooms. If using fresh spinach and mushrooms, saute your chopped, fresh mushrooms until browned, then add spinach. Saute ‘til spinach is cooked down. Put aside, and continue on in the recipe! Oh, and as for croutons, I made my own for Easter** last year. I’ll do that again and get back to you about how it turns out.

**Last Easter, I took a loaf of sourdough bread, chopped it up, drizzled it with olive oil, and baked until toasty. I called that croutons. Turns out, I don’t know how to chop bread into small pieces. But! My friend Evan described my ‘stuffing’ as a savory bread pudding. I LOVE bread pudding. Score!

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