close

Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
START A FREE TRIAL
More than a recipe box.

Get grocery lists, meal prep guides, and more with Forks Meal Planner.

 GET YOUR FREE PLAN
  • Prep-time: / Ready In: / Cook Time:
  • Serves 16-20
  • print/save recipe

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.

From  My Beef With Meat

Find this recipe and more in the Forks Over Knives Recipe App.

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

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
(0)
4 Comments

Comments (4)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Gail Shevlin6 months ago
Reply
Do you want to report this comment as inappropriate?

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

Loretta6 months ago
Do you want to report this comment as inappropriate?

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 C1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Laura1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
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.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap