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Savory Walnut-Mushroom Stuffing |
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Earthy mushrooms and walnuts add a sophisticated twist to this perennial holiday favorite, complete with fragrant sage, sweet onion, and oregano. This savory vegan stuffing can be baked on its own for a crispy exterior, or could also make the perfect filling for roasted squash or pumpkin. Serve it with mashed potatoes, an array of seasonal sides, and your favorite meatless roast for a spectacular holiday spread. |
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Serves 4 to 6 |
What You Need:
8 slices whole-grain bread, diced
1 teaspoon Italian seasoning
1/4 teaspoon dried sage (optional)
1/2 teaspoon sea salt
1 tablespoon olive oil
1 sweet onion, chopped
2 stalks celery, with leaves, diced
2 cups diced crimini mushrooms
1 teaspoon reduced-sodium tamari
1/4 cup vegan margarine
1 cup finely chopped walnuts
1 cup vegetable broth
Salt and freshly ground pepper, to taste
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What You Do:
1. Preheat oven to 375 degrees. Grease an 11 x 7-inch baking pan. In a medium bowl, place bread, Italian seasoning, sage, and salt and toss to combine. Transfer to a large baking sheet and bake for 8 to 10 minutes, until bread is slightly crisp.
2. In a large skillet over medium heat, heat oil. Add onion and celery and cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add mushrooms and tamari and cook, stirring occasionally until mushrooms are tender, adding water as needed to prevent sticking.
3. In a small saucepan over medium heat, melt margarine. In a large bowl, place bread and walnuts and toss until well-combined. Add mushroom mixture, margarine, and 1/4 cup of broth and stir gently until thoroughly combined. Add remaining broth until mixture is moist but not soupy. Add salt and pepper. Transfer to a prepared pan. With a spatula, spread in an even layer and smooth top.
4. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes. Serve immediately.
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