If you're anything like me, you know that a good stuffing, like a good potato latke, is made of whatever you can round up. Bread crusts, dried fruit, kale from the garden, leftover soup, all of it will make your stuffing a memorable addition to your Thanksgiving table.
This recipe was made using a loaf of this week's pumpernickel sourdough bread, toasted until it was almost completely dried out, about 20 minutes in the oven.
Please substitute liberally. This is a vegan recipe, but works great if you are stuffing a bird, or if you have some homemade stock on hand.
Preheat the oven to 375.
Saute in a hot skillet for 10 minutes or until parsnips are cooked through:
3-4T olive oil (coconut oil and butter will both work here)
2 large carrots, diced
1 large or 2 small parsnips, diced
3 stalks celery, chopped
1 small onion, chopped
1 T chopped fresh ginger
3-4 cloves minced garlic
1 1/2 t salt (add immediately)
pinch (not even an eighth of a teaspoon) celery seed
6 sprigs fresh thyme or 1/4 t dried thyme
Add 1 granny smith apple, diced, and cook for a minute more.
Remove from heat and add:
1-1 1/2 c red wine or homemade stock
3 c gluten-free stuffing croutons
1/2 c chopped dried figs or other fruit
2-3 T sunflower seeds (or chestnuts if you can eat them!)
pepper to taste
salt to taste
Stir and let sit until the bread has softened.
Cover and bake at 375 for 20-25 minutes. Remove the cover, stir, and bake 10 minutes more.