Since I am a vegetarian, I’m always charged with making the meat-free dishes for Thanksgiving. I love stuffing and gravy, so I make vegetarian versions of both.
Here is a simple recipe for a really delicious vegetarian stuffing that I used to make when I was a caterer. It is wonderful as a stuffing for chicken breasts, or turkey, but it is amazing by itself as a vegetarian or vegan dish. It can be made vegan by substituting more olive oil for the butter.
Apple and Mango Chutney Stuffing
Author: Eva Marie
Prep time:
Cook time:
Total time:
Serves: makes 8 cups of stuffing
Ingredients
- 1 loaf country white type of bread
- 5 tablespoons butter
- ¼ cup olive oil, plus 1 tablespoon
- 2 tablespoons minced rosemary
- 1 tablespoon rubbed Sage
- 1 medium clove garlic, minced
- ½ red onion, diced
- 2 celery stalks, diced
- ½ fennel bulb, cut in half lengthwise and then sliced
- 1 sweet apple, diced
- ¼ cup mango chutney
- ½ cup mixture of dried cranberries and raisins
- ¾ - 1 cup vegetable broth
- Salt and pepper to taste
- Optional: 1 egg, lightly beaten
Instructions
- Preheat oven to 350 degrees.
- Slice the loaf of bread into thick slices and then tear the slices into 1-inch pieces.
- Pour ¼ cup olive oil and 4 tablespoons butter in a large saucepan and warm over medium heat.
- Add the garlic, and 1 tablespoon of rosemary, and then add the bread cubes.
- Toss with two spoons or spatulas to coat the bread thoroughly.
- Sprinkle with ½ tablespoon of sage and toss again to distribute.
- Sauté the bread for 7-10 minutes until it is browned and toasted on the edges.
- Remove from heat and spoon the mixture into a large bowl, throwing out the blackened herbs and garlic from the bottom of the pan.
- Wipe out the pan and add 1 tablespoon of olive oil and 1 tablespoon of butter, and warm over low-medium heat.
- Add the onions and sauté until they are translucent.
- Add the fennel, apples, and celery.
- Cook until just tender and then turn off the heat.
- Spoon the mango chutney into the pan and stir quickly with the apple mixture.
- Pour the hot veggies and fruit over the toasted breadcrumbs and toss to mix the ingredients.
- Mix in the cranberries and raisins and add just enough of the broth to moisten the stuffing, and add in the beaten egg if you like a really moist stuffing.
- Season with the remaining rosemary, sage, and add salt and pepper to taste.
- Place the stuffing in a baking dish, cover with a lid or foil and bake for 20 minutes, then remove cover and bake for another 10 minutes.
- Remove from oven and serve.
Enjoy!
This is another winner, Eva. I am a vegetarian and do a lot of cooking for family members who are not. This would be so delicious for everyone. I bake sourdough bread throughout the week and often have some leftover. I think it would be a good way to use the bread I always hate to waste! 🙂 Yum!