Vegan Cranberry and Apple Stuffing

Vegan Cranberry and Apple Stuffing

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Everyone will love this meatless stuffing recipe, which loads up on fall ingredients like apples, pecans and cranberries. We call for French bread as the base, but you can use your favorite sourdough, whole grain or gluten-free loaf. If you do switch it up, be sure to adjust the amount of broth used, making sure the stuffing mixture is thoroughly moistened before baking.

Serves 10

Ingredients:

  • 1 large (1-pound) loaf French bread, torn into 1-inch pieces (about 12 cups)
  • 2 tablespoons vegan buttery spread or extra-virgin olive oil, plus extra for baking dish
  • 3 large stalks celery, diced
  • 2 medium yellow onions, diced
  • 2 Braeburn or Pink Lady apples, cored and diced
  • 1½ tablespoons finely chopped fresh thyme
  • 1½ tablespoons finely chopped fresh sage
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • ½ cup chopped pecans (optional)
  • 1 cup dried cranberries
  • ¼ cup chopped fresh parsley
  • 2½ to 3 cups vegetable broth

Method:

Preheat oven to 350°F. Oil a 9x13-inch baking dish.

Place bread on a large baking sheet and toast in the oven until dried and crisp, 15 to 20 minutes, stirring once about halfway through baking time. Remove from oven and let cool. When cooled, place in a large bowl.

Meanwhile, melt buttery spread in a large skillet over medium heat. Add celery and onions and cook, stirring occasionally, until onions are translucent, 6 to 7 minutes. Add apples, thyme, sage, salt and pepper; cook until apples begin to soften, about 5 minutes. Stir in garlic and cook for 30 seconds. Transfer mixture to the bowl with the bread. Add pecans (if using), cranberries and parsley and stir to combine. If baking at a later time, cover bowl and refrigerate for up to 2 days.

Pour broth over stuffing, adding just enough to saturate. Taste the mixture and add more salt and pepper if needed. Scrape mixture into baking dish and level the top. Cover with foil and bake for 30 minutes, then uncover and bake until top is golden brown and crunchy, 20 to 30 minutes longer.

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