The Most Delectable Stuffing in the World

"Please don't eat me!"

Here is an EASY and UNBELIEVABLY DELICIOUS vegetarian stuffing recipe to complement your Thanksgiving repast:


1 1/2 c pecans
6 tablespoons margarine (or butter)
1/2 recipe cornbread ( I use a mix )
5 shallots, finely chopped
1 rib celery, diced into 1/4 inch pieces
10 ounces wild mushrooms such as shiitakes or chanterelles
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry white wine
1/3 cup cream ( I use silk creamer )
1/3 cup Imagine "No-Chicken" stock

Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.

Melt 2 Tablespoons margarine in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut-side down on a 17 x 12 inch sheet. Brush tops with melted margarine. Toast corn bread until golden brown, 10 minutes. Transfer to a wire rack to cool.

Heat remaining 4 tablespoons margarine in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt and pepper, cook until slightly softened, about 3 minutes. Add white wine, continually cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds, remove pan from heat.

Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans: toss. Note: when baking in a pan, add "chicken" stock and bake in a buttered 9 x 13 baking dish until crusty and golden brown, 30 minutes.

This stuffing makes an amazing thanksgiving meal when combined with QUORN ROAST, a vegetarian turkey that kicks Tofurky's ass. Also try HAINES VEGETARIAN "CHICKEN" GRAVY to add even more excellent savor to your meal!

Too good to be true!!!!


snider said…
Been looking for this recipe! Thanks diane. I'm doin' it!
Diane said…
Stuffing, stuffing, we all love stuffing! Tell me how it turned out! :) D
Thanks Diane.

My first Thanksgiving in the US will now be complete!
Kym (Mrs Savage) said…
I am planning out this recipe, but a bit confused about two things:
1. Do I chop up the mushrooms or leave 'em whole?
2. At the end, when I've mixed it all up in the bowl, then what do I do? You mention maybe baking it and adding stock... is this what's next?

Just want to make sure I get it right - I've never made stuffing before!


Diane said…
Hi Kym, sorry about the confusion...chop up the mushrooms and then after you toss everything in a bowl put it in a buttered baking dish and add the stock to keep it moist while it bakes. (about 30 minutes or until it's crusty and golden) enjoy!!