Classic Sage Stuffing (aka Lisa Jervis’ vegan Thanksgiving, part 2) »
I love stuffing perhaps more than any other holiday dish.Which is why I have never thought of it as something that has to be stuffed into anything, especially a meaty thing. Sometimes this confuses people. To them I say: embrace the unstuffed stuffing.
Classic Sage Stuffing
Like pretty much all my recipes, this one is totally flexible; you don’t need to be exact with the quantities, and you can add or subtract ingredients as your tastes dictate. The quantities below will generally serve about 10 people (exact yield depends on the size of your bread loaves). I sometimes make up to three times this amount. Usually I’m serving more than 10, but the main reason I make so much is really to make sure I have enough leftovers to keep me in stuffing almost long enough to get sick of it.
- 2 loaves whole grain (or part whole grain) bread (I like a good crusty sourdough, but a hearty sandwich bread works too [purists be warned, the bread I just linked to contains a little honey]; use what works for you), cut into cubes approximately 1-inch square and left out to dry for a few days
- 1 large onion, diced
- 7 celery ribs (extra points if they have leaves), diced a little larger than the onions
- 1 bunch fresh sage, minced (you can use a generous tablespoon of dried sage, but it won’t be quite the same)
- 2 cups (approximately—it’s impossible to pin this down exactly because every batch is different, moisture-wise) veggie broth (I use the stuff in a box; if you have time to make your own, more power to you)
- some white wine (optional)
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- Heat the olive oil over medium heat in a large sauté pan or, if you don’t have one big enough, a roasting pan (I set mine over two burners and it works great). Add the onions and some salt and cook, stirring every minute or so, until the onions start to soften and become translucent (about 7 minutes).
- Add the celery and cook for about 5 minutes more.
- Add the sage and cook another minute.
- Consider adding more salt.
- Add your dried bread cubes and stir thoroughly so that your aromatics and your bread are evenly mixed.
- Add some (about half a cup?) of the veggie broth. You want to pour a thin stream around the pan, moistening all areas and not dumping it all in there at once. Stir thoroughly, but do not mush the bread. The bread will soak up the liquid. You want moist bread, not gluey smushed bread. The key is a light touch, stirring to combine, not to meld.
- Add the wine if you’re using it, the same way you did with the veggie broth. (If you’re not using the wine, just add more broth.) Grind in some pepper. Stir thoroughly, keeping in mind the whole mush thing.
- Taste your stuffing. If you need more salt, add it. You’re also judging texture: is the stuffing still dry? Is some of it in danger of getting mushy? You’ll have to use your judgment about how much more liquid to add.
- Add liquid in small increments, stirring to combine, until you reach your desired texture.
- That’s it, you’re done. You can keep it warm in a 200º oven (covered with foil) if you need to, but there’s no need for baking.
This fabulous & delicious guest post is the second (here’s the first!) in a series of vegan Thanksgiving recipes from the amazing Lisa Jervis. Since you already know how we feel about her (and her awesome new book, Cook Food), we encourage you to blindly follow us into full Lisa Jervis Worship Land. OR you can read her other work and act like you found out about it all on your own. Which you probably did but whatever, I can’t hear you through this screen LA LA LA. Oh yes and the Cook Food website is awesome, recipes and links and other such greatness, definitely check it out.