Thinking ahead vegetarian "stuffing"

9 years ago

I posted over in Cooking and HOme Deco Conversations but thought maybe someone here also has a tried and true favorite.

I can use onions, mushrooms, any herbs and spices, just no apples. I like using ready made bread crumbs.

Please, only actual favorites. I know I can look up recipes and I am perusing the internet, but personal family favorites are always best.

Thanks!

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caroline94535

9 years ago

last modified: 9 years ago

Are there any restraints other than apples and animal-based ingredients?

Would you use celery? Are eggs out?

I make a cornbread based dressing. My normal cornbread has eggs and bacon grease in it. I could use vegetable oil.

I normally add eggs, and use chicken broth and butter to my dressings; they could all be left out or substituted with water and oil.

The eggs do help everything "stick" together.

I don't have a "recipe" as such, but I could tell you how I make my dressing.

It's basically homemade cornbread mixed with a small amounts of old light bread and/or biscuits, and dark bread.

Add chopped onion, celery, black pepper, salt, sage, parsley and/or thyme, and a small amount of liquid to hold it loosely together. I suppose some grated carrot wouldn't hurt it either.

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Comments (12)

Sammy
9 years ago
Our "tried and true" stuffing/dressing is made using Pepperidge Farm Cornbread Stuffing Mix. Using the recipe on the back of the bag as your base, which calls for butter, onion, celery and chicken broth, you can add whatever additional ingredients you like to suit your taste (we add golden raisins.) As far as the broth is concerned, I've used both Swanson's and College Inn, and I always end up adding quite a bit more than the recipe calls for because I don't like "fluffy" stuffing; I like it dense and moist.
eld6161 thanked Sammy
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Thanks, you two! So Barnmom, what have you started? How will you keep it before using? And how will you store it? Linda, I know I can do it the day before but would like to start now and keep it to mix up the day before.
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I use Pepperidge Farm bagged stuffing--or the Aldi version. Add some sweated chopped celery & onion, broth and bake. (Aldi's brand tastes just like PF and is less expensive.) (I get the white bread variety; haven't tried the cornbread version.) Mom started using Pepperidge Farm stuffing years & years ago. She added sausage & egg along w/ the onion & celery but we like it fine w/o the sausage & egg. Anyhoo, that's how it became a family tradition. I don't take many shortcuts...pies & crust are always from scratch, etc....but the bagged stuffing is allowed and actually tastes better than my 'from scratch' attempts had been. You could do a trial run of the stuffing before the big day if you're worried about how it will turn out. A couple of times a year, I make pork chops & stuffing. Place pork chops-- We like them seasoned w/ Cavendar's Greek Seasoing-- atop the stuffing, poking them down into the stuffing a bit, and bake. Very popular with the family. Assuming that you're not the vegetarian, you could try that to see if you like the stuffing.
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Thinking ahead vegetarian "stuffing"
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Comments (9)
I have never made any stuffing other than my carrot stuffing. I usually make it with chicken stock, but I have made it with vegetable stock (Pacific low sodium). It is always a hit. The carrots make it sweet, the butter makes it good! I also make in in muffin tins so that you get more crust surface. As far as bread cubes, go to Whole Foods. They cut up leftover bread from their bakery, often assorted if you want and it is so so so good. Plus easy. Carrot Stuffing Serves/Makes:2 qts. of dressing; about 24 standard muffin/cupcake size, each 1/2 cupIngredients 1 1/2 sticks of salted butter 2 cups diced celery 2 tsp poultry seasoning 8 cups. stale bread, cubed 1/4 tsp pepper 1-2 cup turkey broth (I steep turkey or chicken bones in store bought organic turkey stock, w fresh herbs, and strain) or vegetable broth for vegetarians 1/2 cup finely chopped onion 2 eggs, whicked 2 cups grated raw carrots (washed and peeled) Preparation Place onions and 3T of the butter or so in a frying pan Stir occassionally until onion is soft and just starting to brown. Add celery and carrots and rest of butter, and cook over low heat until soft Mix in seasonings and two raw eggs Add onion, celery, carrot egg and butter mixture to bread cubes. Pour turkey stock gradually over the mixture stirring lightly (do not mash bread mixture.) Add as much as you need to make the bread soft but not soggy Add more seasoning if desired. Using a 1/2 c measuring cup, scoop the stuffing into buttered muffin tins, and press down firmly Bake in a 375 oven for 12-15 minutes or until browned. Let cool in tin
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Shout out: Chi (and all) recipe for vegetarian stuffing
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Comments (10)
Eld6161, My chicken broth, that I make, could very easily be made vegetarian, just omit the chicken. You want celery, carrot, onion, garlic, and parsley. I save and freeze the scraps from other meals, but you could just use the whole vegetables. Cover with a good amount of water and simmer for an hour or so uncovered until it reduces. Strain through a sieve and freeze in 1/2, 1, and 2 cups containers. This makes a very mild broth. My dressing is a cornbread and stale sandwich bread dressing. If you want it, I will post. I use oysters, but have left out for grandson who is allergic. Use rice milk for moisture. Some vegetarians do eat fish and some don't. Like others said, by the time you use enough poultry seasoning, extra thyme, rosemary, and sage, that is what you taste. I would probably add some of the stronger mushrooms. What is the one everyone grills whole?
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hooked123
9 years ago
last modified: 9 years ago
I sautée onions, carrots, celery, Morning Star Vegetarian Sausage in Original flavor ( I defrost them and cut them into smaller pieces) in olive oil then add Chicknish Vegetarian broth and dried cranberries bring to boil add bread crumbs and cover.

Morning Star products are DELICIOUS.

My daughter is vegetarian and I only make vegetarian stuffing, it's delicious.
eld6161 thanked hooked123
Chi
9 years ago
My absolute favorite is Pioneer Woman's stuffing. It's so delicious and I look forward to it every year. Just sub the chicken broth for veggie broth in the recipe (I like Repunzel or Better Than Bouillon No Chicken broth) I am a vegetarian and I host Thanksgiving each year so every dish but the turkey is vegetarian! Let me know if you need any other suggestions!

http://thepioneerwoman.com/cooking/stuffing_dressing_my_favorite_thanksgiving_food/
ldstarr
9 years ago
I second the Pioneer Woman's stuffing. When my DD wanted the "recipe" for my stuffing, which didn't exist, I found the Pioneer Woman's. It was so close to what I had always done, I just told my DD that was the recipe.
rhizo_1 (North AL) zone 7
9 years ago
I'd like to know your definition of vegetarian.
eld6161 thanked rhizo_1 (North AL) zone 7
socks
9 years ago
Nuts?
eld6161
Original Author
9 years ago
last modified: 9 years ago
Rhizo, vegetarian (not vegan) for my DD's this means eggs and butter are allowed. For a short while, one of my DD's was vegan. A nightmare!
wildchild2x2
9 years ago
OK I have to be the one. I can't resist a little fun.

Once stuffing is put into the bird it will no longer be vegetarian by default. I think what is being discussed is dressing. Or are we discussing stuffing bell peppers or something?
eld6161
Original Author
9 years ago
Watchme, yes that is why I put quotes around the word stuffing. Dressing could mean salad dressing!
Chi
9 years ago
No stuffing here, but I still call it stuffing! Dressing just sounds strange to me even if it's technically correct.
User
9 years ago
I have just rediscovered dehydrated vegetable flakes. Many of the larger brand spice companies carry them and they used to be a regularly stocked item at my market. However, they must not have been a popular item because they disappeared from the shelves some time ago and I had to go internet hunting to find them.

Long story short...I have created some fabulous side dishes with these flakes in the last few weeks once they're re-hydrated. Adding them to brown rice is one but stuffing is one of my latest success stories.

I use Pepperidge Farm seasoned dry crumbs to which I add the re-hydrated vegetable flakes, the remaining juice they've hydrated in, melted butter and chicken broth to make the mixture moist enough. Of course, if your daughter is a strict vegetarian...chicken broth and butter may be out...but you can substitute either more flavorful juice from the hydrated flakes or some other moistening agent.

I was amazed at how tasty this creation is. The seasonings mixed in with the flakes are wonderfully flavorful and the hydrated veggies themselves make the whole concoction positively delicious.. The last time I made it, I made enough to freeze serving sizes for future dinners. Experiment on your own. I don't think you can go wrong.

Here's the link to the company I ordered my product from. I post it only for further descriptive reference considering that these flakes may not be so well known.

http://www.a1spiceworld.com/vegetable_flakes.html

Thinking ahead vegetarian "stuffing"

caroline94535

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Sammy

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Thinking ahead vegetarian "stuffing"

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