Name: Whole Grain Stuffing with Pecans and Currants
Prep time: 15 min
Total time: 1 h 45 min
Ingredients: 6 cups firmly packed diced whole grain bread; 1 medium yellow onion, diced small; 2 stalks celery, diced small; 1½ teaspoons fresh minced sage; 1½ teaspoons fresh minced rosemary; Sea salt to taste; ½ cup toasted pecans, finely chopped; ½ cup currants; Freshly ground pepper to taste; 1¼ - 1¾ cups low sodium vegetable broth

Prep-time: 15 minutes / Ready In: 1 hour 45 minutes
Makes about 3 ½ cups
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Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The earthy nuts and the tart fruit really brightens up the otherwise ordinary stuffing. Replace half of the whole grain bread with your favorite whole grain cornbread recipe, or add fresh chopped apples for another twist on this dish.

By Del Sroufe, Last Updated: Nov 8, 2021

Ingredients

6 cups firmly packed diced whole grain bread
1 medium yellow onion, diced small
2 stalks celery, diced small
1½ teaspoons fresh minced sage
1½ teaspoons fresh minced rosemary
Sea salt to taste
½ cup toasted pecans, finely chopped
½ cup currants
Freshly ground pepper to taste
1¼ - 1¾ cups low sodium vegetable broth

Instructions

Preheat the oven to 350º F.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, until lightly browned. Set aside.
Sauté the onion and celery over medium heat for 8 to 9 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the bread cubes and the onion mixture to a mixing bowl with the sage, rosemary, salt to taste, pecans, currants and black pepper. Mix well and drizzle the vegetable broth over the mixture to moisten.
Transfer the mixture to a non-stick baking pan and refrigerate 1 hour for the bread crumbs to soak up all the broth.
Bake 25 to 30 minutes, or until browned and still slightly moist.

tags:

thanksgiving

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Daphne Dyson2 years ago

This is delicious! Even my kids, who normally do not eat stuffing, liked it too. The spices are not overwhelming, and the stuffing complements mashed potatoes and green beans well. For the recipe, I did not have pecans or currents, so I used roasted hazelnuts and raisins instead. I will make this again!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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