Vegan Stuffing

Stuffing:  Butternut Squash, Brussels Sprout Bread Stuffing with Apples

The most difficult thing to make was definitely the stuffing, simply because of the long preparation it requires. You can find the original recipe at food network.

All you need is…

• 1 pound butternut squash, cubed (basically one squash)
• 1 pound brussels sprouts, halved
• 1 medium Gala apple, cut into a 1/2 inch dice
• 2 shallots, thinly sliced
• 3 tablespoons olive oil
• 1 cup onion, diced
• 1 cup celery, diced
• 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, etc. We bought ours pre-cubed/dried. It makes the prep much easier.
• 1 1/2 cups vegetable broth (plus extra as needed. NOTE: you’re gonna need a lot)
• 2 teaspoons fresh rosemary, chopped (dried works just as well)
• 1 teaspoon fresh/dried thyme
• 1 teaspoon chopped fresh/dried sage
• Add pecans and cranberries as desired
• Sea salt and pepper to taste

Cubing the squash takes the longest, but this time can be cut if you have two people working. The original recipe says that it serves six, but you end up with tons of stuffing. We doubled the recipe and ended up with more stuffing than we knew what to do with.

Directions:

1. Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.
2. Heat another tbsp oil in a large pot. Sautee the onion and celery until translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
3. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.

Done and delicious. Reed and I may have ended up with too much stuffing, but we certainly enjoyed the leftovers!