Welcome to the Vegetarian Express
RECIPE OF THE MONTH
Pecan & Cranberry Stuffing
1 – cup dried cranberries (5 ounces)
4 – tablespoons Earth Balance spread
1 – onion, finely chopped
2 – cloves garlic, finely chopped
4 – ribs celery, finely chopped
One 1-pound bag cornbread stuffing mix
One 1-pound bag herb stuffing mix
8 oz button mushrooms sliced
1/2 cup flat-leaf parsley leaves, chopped
1 cup pecan pieces (4 ounces), toasted
1 quart water and 2 tablespoons La Chikky Seasoning to make a vegetarian chicken broth
1 tablespoon fresh rosemary finely chopped
- Preheat the oven to 350°. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain.
- Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic, mushrooms and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add remaining 2 cups water and 2 Tablespoons La Chikky Seasoning.
- In a large bowl, combine sautéed veggies and broth, the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid, mixing until thoroughly combined.
Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.