Happy Thanksgiving to my Canadian friends!
However it is that you celebrate or acknowledge this holiday, one thing seems to be a common thread amongst us all and that is appreciation!
It’s a beautiful thing.
And what’s easier to appreciate than good food? Well, good food prepared by someone else! I don’t get to say this very often (because I truly enjoy creating and prepping food) but last night I was totally spoiled by my dear friend Theresa’s amazing holiday meal…and I didn’t even lift a finger 🙂
No exaggeration, this stuffing was phenomenal. At one point towards the end of the meal I was so stuffed I thought I might roll myself home and yet I involuntarily reached over to the dish of stuffing and scooped myself another helping. Now that is appreciation. Sweet, unapologetic appreciation 😉
It was so good in fact, that I couldn’t leave without getting the recipe. Then I woke up this morning and headed to the grocery store to pick up the supplies I needed to make it for dinner tonight. I tweaked a few ingredients to make it totally vegan (replacing the butter) and substituted a sourdough loaf. It turned out just as delicious as Theresa’s version so I would say this recipe is fool-proof!
The oyster mushrooms are definitely a highlight of this stuffing. If you have never worked with oyster mushrooms you will probably be surprised to find them right beside your less-expensive mushrooms in most supermarkets. These sweet mushrooms grow on trees and are harvested in the fall. They are extremely versatile (ideal for soups, stir-frys, stuffing) and their sweet aroma is not lost in the cooking process.
But let’s not sugar coat this, stuffing is just well-seasoned and decorated bread! In all it’s glory, this stuffing is a sweet and savoury dish that should be enjoyed once (or possibily twice) a year without guilt.
I hope this recipe has found you in time to share it with your own family feast this year but if not then save it, or pin it, or do something so that you can impress everyone with your mad cooking skills at your next holiday meal!!!
Enjoy the long weekend in whatever way that brings you appreciation of your family, your friends, food, oh and lets not forget wine…we should not forget to show appreciation of a good bottle of wine 😉
Rustic Bread Stuffing w/dried cranberries, hazelnuts and oyster mushrooms
Serves 8 to 10 people
3 tbsp extra-virgin olive oil, plus more for pan
2/3 cup dried cranberries
Loaf of rustic bread
sea salt and freshly ground pepper
1/2 cup Earth Balance
1/2 cup finely chopped red onions
1lb (500g) oyster mushrooms, stem trimmed, torn into strips
2/3 cup toasted, chopped hazelnuts (to toast, place on baking sheet, bake at 350 for 14 to 18 mins, stirring half way)
1/3 cup chopped fresh flat-leaf parsley
1/4 cup thinly sliced chives
2 tbsp chopped fresh thyme
2 tbsp finely grated orange zest
2 cups vegetable broth
- Heat the oven to 375. Oil a 9 X 13 inch baking dish. Put the cranberries in a bowl and cover with hot water. Let stand 15 mins; drain.
- Remove the crust from the bread and cut the bread into 3/4-inch chunks. In a large bowl, combine the bread, olive oil, 1/2 tsp salt and 1/4 tsp pepper. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, about 20 mins.
- Remove the bread from the oven and reduce the oven temperature to 350
- Melt the Earth Balance in a 12-inch skillet over med-high heat. Add the onions and cook until softened, 1 to 2 mins.
- Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 8 to 10 mins. Season with salt and pepper.
- In a large bowl, mix the bread, cranberries, mushroom-shallot mixture, hazelnuts, parsley, chives, thyme and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth.
- Season to taste with salt and pepper. Spread the stuffing in the prepared dish and cover with foil. Bake for 5 mins; then remove the foil and bake until crusty and golden, about 35 mins.
Make Ahead: Combine all the ingredients except the broth up to 4 hours ahead. Add the broth, put the stuffing in the and hold at room temperature, covered, up to 1 hour before baking.