Chrisie’s Thanksgiving Stuffing
This is an unusual and delicious take on tradition thanksgiving bread stuffing. Made with the pumpkin muffins recipe we shared in episode 46, if you make the muffins gluten and dairy free then it’s easy to make the stuffing gluten and dairy free as well. There is plenty of room to customize this recipe with your favorite add ins. Omit what you don’t like, and add what you do like. You can add walnuts, quartered prunes, currants, chopped figs, cooked or meatless sausage, etc. Endless possibilities!
6 jumbo or 12 large pumpkin muffins, dried until they’re a bit stale and crumbled into roughly 1″ pieces
6 apples, a mix of green/red or sweet/tart
2 zucchini, diced
2 medium or 1 large onion, finely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
1 tablespoon of minced garlic
4 tablespoons of butter or nondairy butter
A handful of chopped fresh herbs – rosemary, sage, parsley, thyme, etc.
1 to 1 1/2 cups of golden raisins or dried fruit of your choice
1 cup of vegetable, chicken, or turkey broth
Preheat oven to 350 F.
In a large skillet, melt butter and add all ingredients from apples to carrots. Saute on medium/low heat until veg is softened and starts to brown.
Add garlic to skillet and cook for 2-3 minutes more. Push skillet contents to the side and break eggs into the skillet. Drag a spatula through the eggs as they cook, making stir-fry style ribbons.
Add the fresh herbs and raisins to the skillet and stir for a minute or two to combine.
If your skillet is big enough, add the pumpkin muffin crumbles, otherwise put the crumbles in a large bowl or baking dish, and gently toss together with the skillet contents.
Transfer mixture to a casserole or baking dish. Carefully pour broth over top as needed to moisten the stuffing. Optional – sprinkle a thin layer of brown sugar over the top.
Bake for 30 minutes or until the top layer of the stuffing is lightly crunchy. Serve immediately and enjoy!