|Ready for the oven|
|Ready for the tummy :-D|
2 tablespoons Earth Balance Vegan Buttery Sticks (or extra-virgin olive oil)
2 cups coarsely chopped onions
1½ cups coarsely chopped celery
1½ cups ½-inch-diced apples (I used mutsu)
½ cup sweetened dried cranberries
½ cup walnuts, coarsely chopped
¼ cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh sage
1 tablespoon finely minced fresh thyme
Coarse salt and ground black pepper to taste
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 large eggs, lightly beaten
- Start cutting or tearing the bread a day ahead. Lay the pieces on a baking sheet and leave them uncovered on the counter to dry overnight.
- Heat “butter” in a large skillet over medium to medium-low heat until melted. Add onions, celery, apples, and a big pinch of salt and cook, stirring occasionally until they are slightly softened but still have some crunch. Transfer mixture to a large bowl (this step can done several hours ahead).
- Add bread, cranberries, walnuts, parsley, sage, and thyme and toss well. Add salt and pepper to taste.
- Stir in chicken broth – bread should be moist but not soggy (add more broth if necessary).
- Stir in extra-virgin olive oil and eggs.
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake for 50 to 60 minutes, removing the foil after 30 minutes so the top can brown and crisp.
Note: I prepped all the ingredients the night before and put the stuffing together right before baking it. Next time, I think I will actually bake the stuffing a couple of days in advance, and just warm it up for Thanksgiving dinner. I find that I much prefer the taste of the stuffing a day or two later once all the different flavors have had a chance to meld together.