Cooking for Luv: Vegetarian + Vegan Recipes
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Vegetarian Thanksgiving – Persimmon, Fennel + Pumpkin Seed Stuffing

cooking for luv vegetarian persimmon fennel pumpkin seed stuffing

23 Nov Vegetarian Thanksgiving – Persimmon, Fennel + Pumpkin Seed Stuffing

Whether you call it stuffing or dressing, people go to battle for their own family recipe. And since it is such a wildly personal thing, and beliefs on texture, consistency, and moistness are all an ongoing debate- you have a couple of options here. Use 0 eggs for a very loose stuffing, 1 egg for a little binding, 2 for a tighter bind, and 3 for sliceable stuffing. The amount of broth you use is your call, for something much drier you can drop down to 4 cups, for wetter stuffing go up to 6 (My preferred combo is 2 eggs/5 cups, but I will not be so bold as to tell you what to do here!). Vegans can omit or replace the butter/egg with vegan buttery spread + egg replacer. Gluten-free folks can just swap in GF stuffing cubes. Any way you make it, it’s a deliciously vegetarian, new, and seasonal alternative to the same old in the bird filling! Wishing you all a very happy Thanksgiving filled with luv, gratitude, and full bellies + hearts!

Vegetarian Persimmon, Fennel, and Pumpkin Seed Stuffing
Serves 12
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 5 baby fennel (or two large), diced (about 3 1/2 cups)- reserve some fronds for garnish
  2. 1 sweet onion, diced (about 2 cups)
  3. 3 tablespoons olive or grapeseed oil
  4. 1 teaspoon kosher sea salt
  5. 1/2 tablespoon ground mace or nutmeg
  6. 10 cups sourdough stuffing cubes (I used Whole Foods bakery brand)
  7. 4 fuyu persimmons, diced (about 3 cups)
  8. 1 cup of fresh sage, finely chopped
  9. 1 cup toasted unsalted shelled pumpkin seeds
  10. 2 tablespoons fresh thyme leaves
  11. 4-6 cups vegetable broth
  12. 0-3 eggs, beaten
  13. 1/2 cup butter, diced
  14. Salt and pepper
Instructions
  1. Preheat oven to 425
  2. Spread the onions and fennel on a large parchment lined baking sheet and toss with oil and salt. Place in oven and cook for 25-30 minutes, until starting to turn golden. Remove from oven stir in mace and let sit while you prepare the rest. Turn down oven to 350 degrees.
  3. In a large mixing bowl, toss stuffing cubes, persimmons, sage, thyme, and pumpkin seeds together. Stir in fennel mix. Pour in vegetable broth and toss to coat, it will be quite wet. Taste, season with salt and paper.
  4. Next, stir in your desired amount of eggs and combine well. Then toss in your butter .
  5. Transfer to a large baking dish (if you don't have a pretty big one, you can use two) and cover with foil.
  6. Bake in the oven for 45 minutes - 1 hour, until heated through. For a crispy top, remove the foil in the last 15 minutes of baking time.
  7. If you're feeling extra indulgent, brush some more butter on top while it's still hot! Garnish with fennel fronds.
Notes
  1. Vegans can replace the butter with a vegan buttery spread and use an egg replacer or omit all together for a looser stuffing.
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