Christmas stuffing recipe


Approximately 9 cups of Dempster's baguettes, baked and cubed (3 whole wheat/multigrain + 2 white)
 450 to 650 g ground sausage like loblaws ‘free from’ mild italian sausage or honey garlic or a combination of both (sausage meat only, removed from casing before frying)
4 slices bacon
1 chopped sweet onion
200 g chopped celery
3 g dried sage
2 g dried rosemary
1 g dried thyme
1-1/2 Golden Delicious yellow apple, cored and chopped
135 g dried cranberries - like craisins: PEANUT FREE
30 g minced fresh parsley
265 ml chicken stock Campbell (make sure completely dairy free)
85 g vegan becel for stuffing, + extra to grease dish

In advance:

To dry or toast bread: Preheat oven to 350 F (175 C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage meat and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Cook 4 slices of bacon: Chop in pieces

Christmas day:

Grease a large (11x13", 4 litre) pyrex dish with vegan becel and spread out dried bread.
Pour sausage mixture over bread. Mix in chopped apple, dried cranberries and parsley. 
Drizzle with chicken stock and melted margarine, and mix lightly. 

Cover with aluminum foil. Bake covered for 25 minutes at 350F and UNCOVERED for ANOTHER 20 minutes (approx 45 min total).

Add chopped bacon and serve.

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