I am just way too excited about the holidays. We were supposed to go to a pot luck this week that was themed Favorite Fall Treats, and while I’m sure everyone else thought pumpkin pie and pumpkin cookies and everything else pumpkin, the first thing that came to my mind was stuffing. I guess this is technically a dressing because it hasn’t been stuffed into a bird, but my family never stuffed the bird, not that I can remember, and we always just called it stuffing anyway. So, for the purposes of this post, that’s what we’ll call it.
This is based off the recipe that I grew up eating every Thanksgiving. My mom’s mom’s recipe for mushroom stuffing. I changed it slightly, though, by adding garlic and sage, and I didn’t prepare the bread in the same way. My grandma would wet the bread and then squeeze out the excess water, apparently. And she put egg in it, too. Even though my mom doesn’t do the wet and squeeze thing with the bread anymore, the family recipe still gives a much wetter result than I got, but I like it more crispy and crumbly.
Below, before and after cooking.
It’s a very simple recipe and flavor profile but, as always, you could jazz it up with your own favorite flavors. Hazelnuts…pancetta… whatever you like. Do you have a traditional stuffing/dressing recipe that you love to eat every year? I’d love to hear about it!
The Cheerful Kitchen
Yields 4-6 servings
A delicious vegan stuffing for Thanksgiving or any time.
Save RecipeIngredients
- 3 large, crusty rolls (the ones I used were about the size of a hamburger bun)
- 12oz mushrooms, sliced
- 1 medium onion, diced
- 3 leaves of sage, finely chopped
- 3 garlic cloves, minced
- Olive oil
- Vegan butter
- 1/2 cup water
- 1tsp salt, plus more to season the mushrooms
- 1/2tsp pepper, plus more to season the mushrooms
Instructions
- Preheat oven to 350°.
- Place the diced onion in a heated pan with some olive oil and saute for a couple of minutes. Add the garlic and sage and saute for a couple minutes more, just until the onions are translucent and you can smell the garlic and sage. When they are done, remove from the pan and set aside for later.
- In the same pan, add a little more oil and the mushrooms and season with salt and pepper. Brown the mushrooms by leaving them still without stirring until the moisture has cooked off. Then stir every couple of minutes so they don't burn, just until they begin to turn golden.
- While the onions and mushrooms are cooking, tear the bread into pieces and place in a large bowl. Using your hands, pour in a tablespoon of water at a time and mix the bread in between so that it all gets nice and moist but not wet. It will still be crumbly. When that is done, mix in the onion mixture, mushrooms, the tsp salt and half tsp pepper.
- Place everything in a greased baking pan. Drizzle with 2 tablespoons of olive oil and dot with butter. Bake for half an hour until it is warmed through and the top is golden and crusty.
Ashley says 
Mushrooms Canada says 
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