Thanksgiving Stuffing with Pecans and Mushrooms
This recipe uses gluten-free bread and cornbread. The cornbread recipe is included and is especially designed to be extra sturdy to stand up to the extra manipulation. The pecans lend a lovely occasional crunch and counterbalances the occasion for mushiness. The mushrooms are lovely and add a meaty flavor to this vegetarian stuffing. Of course if you would like to omit the mushrooms and use some chicken stock instead of veggie stock you may.
Prep Time: 1 hour (or 2 hours if you have distractions or are multitasking)
Cook Time: Give yourself three hours total in kitchen to accommodate all the varied cook times.
Servings: 20 servings, makes four quarts, enough for a 15 -20 lb bird
1 loaf gluten free bread
3 c onion (2 medium onions)
1 bunch celery
2 c mushrooms
1 c pecans
1/4 c fresh herbs
1/4 c parsley
1/2 c vegetable broth
1/2 – 1 t salt
1/2 t pepper
Be sure your vegetable broth is not from a can. Use scrap vegetables and simmer on low for 2 hours. Or make your own chicken stock. I make both ahead of time when I have the ingredients on hand. Then I put them in quart jars in the fridge to be defrosted in busier times. Making stocks is very low effort. Five min of work can make 2 -4 quarts and really increase the flavor and nutritional profile of your soups and beans other days.
This cornbread recipe makes more than is needed. You may half the recipe and use all of it. Or you may use this full amount and pour a scant half in a 10 in cake pan (use this amount in recipe), and pour the rest in a 12 in casserole dish and voila! instant side dish. This cornbread has a bit of pretend crunch and is an interesting addition to any feast. Cover the leftovers with local honey for a real treat.
Mix wet and dry separately.
1 3/4 c water
1 c soymilk
1/2 c sunflower oil (or other oil)
3/4 c honey
2 T apple cider vinegar
Add apple cider vinegar last, right before mixing with dry.
1 1/3 c garbanzo bean flour
1 1/2 c brown rice flour
2 c medium grind cornmeal
1 T baking soda
1 T baking powder
2 1/4 t salt
Bake at 350 degrees F for 30 min.
Stuffing Recipe and Instructions
Place loaf of bread in oven and toast until halfway to crouton texture at 250 degrees F.
Heat a extra large skillet with 1/4 c olive oil on medium low. Heat 1 cup water in a large saucepan on low.
3 c onions, add to oil
1 bunch celery, add to water
Let both cook on low 30 min, until both are softened. Do not brown onion or overcook celery. It should be a bit past the bright green point, but not mushy soft.
2 cups of mushrooms
Scant 1 c pecans
*Measurements are for after chopped state
1/4 c herbs
1/4 c parsley
Remove onions and celery from heat and place together in a bowl. Begin sauteing mushrooms alone.
When all is done mix up all accouterments except bread, eggs, and stock.
Meanwhile cut up:
Toasted loaf of bread into crouton size squares.
Crumble 1/2 of cooled cornbread. Do not over crumble, but do not leave pieces larger than big croutons.
Mix bread and cornbread together, then add other mixed ingredients. Finally add eggs and toss well. Add enough stock to bind as desired, but be sure to drizzle in slowly to prevent over mushiness.
Place in two casserole dishes. Or be creative and put in a large saucepan and large pie pan like I did.
Cover with Foil, bake at 375 degrees for 20 min, turn down to 350 degrees for 20-35 min.
If you would like to make vegan, use your own cornbread recipe and use extra stock instead of the eggs.