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  • Serves 16-20
  • Serving size: 1/10 of recipe
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My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make your guests swoon as well: Cook, then serve this inside a pumpkin. Seriously! Find a cooking pumpkin that will fit inside your oven, clean out the insides, stuff the open space with stuffing, place the lid back on, and cook as described below.

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By Rip Esselstyn,

Ingredients

  • 15 pieces of bread: 5 rye, 5 pumpernickel, and 5 whole wheat, cut into small cubes
  • 1 large onion, diced
  • 3 cups chopped celery
  • 2 cups slivered carrots
  • Two 16-ounce packages mushrooms, sliced
  • 4 to 6 cups low sodium vegetable broth
  • 1 Granny Smith apple, diced
  • 1 red apple, diced
  • 1 cup dried cranberries (about 5 ounces)
  • 7 ounces almonds, slivered
  • 2 to 3 tablespoons dried sage
  • 2 teaspoon thyme
  • 1 tablespoon oregano
  • ½ teaspoon salt (optional)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ to 1 cup tawny port

Instructions

  • Preheat the oven to 350°F.
  • Place the cubed bread on a baking sheet and bake for about 15 minutes to dry it out, checking frequently to make sure it is not browning too much. Set aside.
  • In a pan over high heat, sauté the onion, celery, carrots, and mushrooms in ½ cup of the vegetable broth until softened. In a large bowl, combine the toasted bread cubes, cooked vegetables, apples, cranberries, almonds, Sage, thyme, oregano, salt, if using, garlic powder, and pepper. Add broth and port to bowl as needed. Blend and toss until uniformly mixed and soggy.
  • Transfer the moist stuffing to lasagna pan (or a carved-out pumpkin). Cover with aluminum foil (or the pumpkin lid). Bake for 45 minutes to 1 hour.
Nutritional Information:

Per serving (1/10 of recipe): 210 calories, 31 g carbohydrates, 7.4 g protein, 7.8 g total fat, 0.7 g saturated fat, 0 g cholesterol, 305 mg sodium, 5.6 g fiber, 13 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (6)

(5 from 2 votes)

Recipe Rating

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Lisa

This is awesome! It is a favorite addition to our holidays !

Gail Shevlin

The comments below talk about meat but I don’t see any meat in the recipe

Loretta

The link that has the word Beef in it "My Beef with Meat" is the title of his book..no other place do I see "beef" mentioned in the recipe

Bill C

Why are y'all advertising meat on a vegan site?

Shelley Burbank, Writer

It’s a play on words. When you “have a beef” with something, you have “problems” with it. So the book’s title means “My PROBLEM with meat.” Hope this helps. I too did a double-take but…”made-you-look” is a good marketing strategy, lol.

Laura

I'm been asking with no reply yet if so done could post nutrition info for the recipes please. Is this possible?

About the Author

Headshot of Rip Esselstyn

About the Author

Rip Esselstyn

Rip Esselstyn, son of Caldwell Esselstyn, MD, was a firefighter in the Austin Fire Department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit PlantStrong.com and follow him on Instagram and Facebook for updates.
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