By Laurel Sterling Prisco, MA, RD
Thanksgiving will be here in less than a week! Looking for a healthy stuffing recipe? Will you have vegetarian guests? Here are two recipes for you!
This recipe is an adaptation of a vegetarian stuffing recipe that appears in The Vegan Handbook in an article by Susan Stafursky.
Recipe # 1: Vegetarian “Stuffing”
For variety, you can add raisins, substitute nuts for chestnuts, or use different vegetables.
1 onion, chopped
2 stalks celery, sliced
1/2 pound mushrooms, sliced
1/4 cup vegetable broth
2 cups water
2 10-ounce bags of Arrowhead Mills Stuffing
1 cup cooked brown rice
1 cup roasted chestnuts, chopped
Sauté onion, celery, and mushrooms in broth until tender. Add water and bring to a boil. Turn off heat.
Preheat oven to 400 degrees.
In a large bowl, combine the Stuffing, cooked brown rice, and roasted chestnuts.
Combine both mixtures. Spread into a large, shallow, lightly oiled baking dish. Bake at 400 degrees for 35 minutes or until top and bottom are browned. Serve hot.
Recipe # 2: Winter Squash with Apricot Stuffing
This recipe is from Vegan Passover Recipes by Chef Nancy Berkoff, RD. The house will smell wonderful while you are baking this dish. Use a selection of winter squashes to create variations.
Vegetable oil spray
2 cups uncooked matzah farfel or 4 whole matzah, crumbled
1 cup chopped red onion
1/2 cup chopped celery (complete with leaves, if possible)
1 garlic clove, minced
1-1/2 cups vegetable stock
1/2 cup chopped dried apricots
1/2 cup chopped cashews (optional)
2 Tablespoons chopped fresh parsley
2 teaspoons ground black pepper
3 acorn, butternut, or small winter squash, cut in half and deseeded
Preheat oven to 375 degrees.
In a large pot, such as a Dutch oven, spray oil and allow to heat. Add farfel, onion, celery, and garlic and allow to sauté for 6 minutes, or until very soft. Add stock, apricots, and cashews (optional) and allow to simmer for 12 minutes, or until mixture is thickened. Stir in parsley and pepper.
Place squash, cut side down on a baking sheet or shallow casserole. Add water to cover 1 inch of the squash. Spray squash skin lightly with vegetable oil. Bake for 20 minutes, until halfway cooked (still fairly tough). (This can be done in a microwave also, cooking on HIGH for 10-12 minutes.)
Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing. Bake for 50 minutes or until squash is soft (easily pierced with a knife). Serve an entire half for an entree portion or one quarter for an appetizer portion.