If you don’t want to read my ramblings on stuffing, head to the recipe video over here. Later I realized a few things. One, I was eating boxed Stovetop stuffing, which is made with garbage ingredients and therefore tastes like garbage. And two, the reason stuffing tasted like turkey vomit to me was that it was being cooked inside of a turkey’s arsethole, which is not that dissimilar from turkey vomit. Then I started making my own stuffing from scratch (I definitely did not shove it inside of a turkey’s buttocks) and surprise surprise, I started to love stuffing. You can check out the video I made over on Youtube here.
This classic stuffing recipe is super easy to make and you can customize it however you like. It’s traditional to use celery in stuffing, but I sort of hate celery, so I used a bell pepper instead. If you can’t find leeks, simply use onions instead. And feel free to get fancy with the bread, and use any day-old fresh bread you like. But don’t omit the sage or garlic – they’re going to make your kitchen smell fantastic, like you bottled up Thanksgiving dinner and turned it into a scented candle. If that doesn’t sound appetizing, just trust me. Another great thing about this recipe is that you can prepare most of it in advance. Once you finish cooking the vegetable mixture, let it cool and then store it in an airtight container in your fridge. Simply cover the casserole pan with the bread pieces, dried cherries and pecans with aluminum foil. When you’re ready to bake the stuffing, just pour the vegetable mixture on top of the bread and add a few splashes of vegetable stock to keep things moist. If you love this classic vegan Thanksgiving stuffing as much as we do, please be sure to leave a rating and review below :) And as always, I love seeing your remakes on Instagram!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.