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Cook time
50 minutes -
Serves
6
Author Notes
The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn’t even know it was vegan. I’ve made a few tweaks over time, but the core of the recipe–a savory mix of winter squash, brussels sprouts, and good bread–has remained. —Gena Hamshaw
Test Kitchen Notes
Featured in: Our Best Thanksgiving Side Dishes. —The Editors
- Test Kitchen-Approved
Ingredients
1 pound
butternut squash, cubed
1 pound
brussels sprouts, halved
1
medium gala apple, cut into a 1/2 inch dice
2
shallots, thinly sliced
3 tablespoons
olive oil, divided into 2 tbsp and 1 tbsp
1 cup
onion, diced
1 cup
celery, diced
10
slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cups
vegetable broth (plus extra as needed)
2 teaspoons
fresh rosemary, chopped
1 teaspoon
fresh thyme
1 teaspoon
chopped fresh sage
1/3 cup
dried cranberries
1/3 cup
pecans or walnuts-
Sea salt and pepper to taste
Directions
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.
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