Fruit and Toasted Almond Stuffing

This recipe came straight out of the holiday issue of Vegetarian Times. While it was flavorful, I don’t think it was exquisite enough to find a place at the table at next year’s Thanksgiving. In fact, my mom made a batch of vegan stuffing that was much more popular than either my version or the sausage stuffing that sat beside it on the table. I need to get that recipe from her. In the meantime, if you have a favorite stuffing recipe to share, please send it my direction!

Note: I halved the original recipe and baked it in a square casserole dish. I still thought it was a little too bready – but it is stuffing after all, right? The original recipe also called for fresh parsley which I left out because I didn’t have any. If you decide to add parsley, add it along with the apples, sage, thyme and other spices after you’ve sauteed the vegetables.

What you need

• 6 cups oat bread, cubed
• 1/2 cup almonds, coursely chopped
• 3 Tbsp olive oil
• 1 medium red onion, quartered and thinly sliced
• 1 celery stalk, cut lengthwise in half and sliced
• 1 large apple, peeled and diced
• 2 Tbsp fresh thyme leaf, chopped
• 2 Tbsp fresh sage, cut into thin strips
• 1/4 tsp crushed red pepper
• 1/4 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1 Tbsp maple syrup
• 1 Tbsp balsamic vinegar
• 1/4 cup dried cherries, chopped
• 1 1/2 cup vegetable broth

How to make it

First, toast the bread in a 225 degree oven for 30-45 minutes until dry and crisp. Transfer to a large bowl.

Increase the oven to 350 and toast aonds for about 10 minutes or until pale brown and fragrant. Be sure not to leave them in too long. Almonds forgotten in the oven can burn quickly – trust me.

Coat a large square casserole dish with cooking spray. Heat oil in large skillet over medium heat. Add onion and cook 5 -7 minutes, or until soft and translucent. Add celery and sautee another 2 minutes. Add apples, sage, thyme and remaining spices. Cook 5 minutes. Add maple syrup and vinegar and remove from heat.

Combine apple mixture, bread cubes, almonds and dried cherries in large bowl. Transfer to prepared baking dishd pour broth over the top. Cover with foil and bake 40 minutes.

Serve immediately or remove foil and bake another 10 minutes if you prefer crisper stuffing.