Stuffing is very traditional on Thanksgiving in the USA and Canada. Vegan stuffing is a key element in a vegetarian or vegan Thanksgiving dinner. This stuffing doesn’t cook inside a bird, it’s rather a casserole dish. The sweet apple, the crunchy sourdough bread and the sour capers contrast nicely with the herbs: parsley and sage. This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers. Go on and give it a try!
Ingredients (serves 2)
– 150 g sourdough bread, cubed
– 1 large onion, chopped
– 2 apples, peeled and diced
– 1 and 1/4 cups vegetable broth
– 1/4 cup capers
– 1 small bunch parsley, chopped
– 10-15 sage leaves, chopped
– salt, pepper
– olive oil
Heat 2 tablespoons olive oil in a pan and start by sauteing the onions for 3-4 minutes, then add apples. Once the onion and apples are beginning to soften, add parsley, sage, bread and capers. Season with salt and pepper (capers are salty so be careful!). Stir and and spoon it all into a baking dish. Pour the vegetable broth over the mixture and stir well to combine. Bake in a preheated oven at 170-180C (350F) for about 30-40 minutes. You want the top to be golden brown and crunchy.