Sourdough Stuffing with Winter Squash and Granny Smith Apple
Prep Notes
Just because I don't eat TURKEY...doesnt mean I dont enjoy Thanksgiving Dinner ..For me it's all about the sides!!
Well the sides and dessert... love me some pie.
All my Thanksgiving side are not so heavey so you have room for PIE some Creamy Pumpkin Pie with Gingersnap Crust.
Cooking Time
35-45 minutes
Yields
10-12
Ingredients
1 1/4 pound sourdough bread cut into ( 1 inch cubes aout 8 cups)
4 tablespoons vegan butter
1 large onion chopped
3 celery stalks cut in 1/4 inch pieces
1 delicata squash large remove seed (cut into 3/4 inch pieces)
2 granny smith apples peeled and cut into 3/4 inche pieces
1/2 cup parsely chopped (put some whole leaves for garnish)
2 tablespoon fresh sage chopped
2 tablespoon fesh thyme chopped
1 cup veggie broth ( i use pacfic foods)
1/2 cup dry white wine (optional)
Directions
Pre Heat Oven 300
1. On a rimed baking sheet pan spread cube bread single layer and bake stiriing once 1/2 way through until completley dry and golden about 45 minutes
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley, sage, thyme, and stock to combine. and bread is covered, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
3. Increase heat 350 Cover casserol dish and Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with parsley leaves.... serve.