Wednesday, November 22, 2017

Not your grandma's Stuffing

No Thanksgiving dinner is complete without stuffing. 

Portabella Pumpernickel Stuffing is one of my go-to recipes for a delicious vegan stuffing that is a perfect addition to any gobble day meal! This one is a real crowd-pleaser and even the non-vegans can’t resist! It’s so savory that you never have to mention it’s vegan! It’s gotten taste test thumbs up from carnivores as well as  vegans!!

Portabella Pumpernickel Stuffing

1 lb. pumpernickel bread cut into cubes (approx. 10 slices)
2 table spoon extra virgin olive oil
1 cup onions, chopped fine
2 cups celery, chopped fine
1 tablespoon minced garlic (approx. 3 cloves)
6 -8 medium portabella mushrooms, chopped (6cups)
½ cup sweet potato puree
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon black pepper
1 cup pecan pieces
3 cups vegetable broth

Ø Preheat oven to 350 degrees. Oil a large shallow casserole dish
Ø Place bread in large mixing bowl
Ø Heat 2 Tablespoon olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft (5-10 minute). Add mushrooms for the last few minutes
Ø Transfer the veggie mixture to the bowl of bread crumbs,
Ø Add sweet potato, sage, thyme, and pepper
Ø Stir until everything is well mixed
Ø Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together.

Ø Bake in a covered shallow casserole or baking dish for 25 minutes

Yours in health - Dr. Velonda

To reach Dr. Velonda Anderson, call or write:
Toll free: 877-888-3546
Follow Dr. Velonda on social media:
Twitter: @drvelonda & @sweetpotatodelights
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