Tuesday, November 4, 2014

Sarah's Vegan Thanksgiving Recipes!....Vegan Harvest Apple and Raisin Stuffing!

I have been enjoying this recipe every year for my entire life!  I like to call this my Grammy's recipe, and every time I have it, I remember what a great childhood I had growing up with her.  She was truly a little girl's best friend.  Maybe that is why I have such a great mom as well.  Hope I can carry that torch as well.

Anyway, back to the stuffing....first of all, it is not Thanksgiving without.  Secondly, it screams fall with beautiful juicy apples and plump raisins.  This is also a good chance to use up your parsley in your garden before everything starts to freeze up and die (so sad for me).  And lastly, what is great is that you can make this a day or two ahead of time and then bake that day!  We all know how much cooking there is to do for this holiday.  Why not get ahead of the game and start a day early?

Vegan Harvest Apple and Raisin Stuffing!

1 loaf of bread, torn into pieces and let sit overnight
3 c chopped apples
1 c raisins
1 c chopped onions
1 c chopped celery
1 garlic clove minced
1 tbsp evoo
1/2-1 c vegetable broth
1/2 c flat leaf parsley 
2 tbsp thyme
3 tsp paprika
s+p to taste

In a saute pan, heat evoo on medium-high and saute onions, garlic and celery and saute for 3-5 minutes or until onions are translucent and set aside.  

Bring water to a boil and boil your raisins for about 5 minutes or until they are nice and plump.  

In a bowl, add in torn bread crumbs, sauteed vegetables, plump raisins, apples and seasoning.  Pour in 1/2 c of vegetable broth to start off with.  With your hands, get in there and mix everything together.  If not moist enough, add in a bit more broth until it is all nice and moist, but not overly wet.

When ready to bake, heat oven 350.  Grease your baking dish or casserole dish and cook for 30 minutes!  I hope my Grammy's recipe gives pleasure to many more families!

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