Thanksgiving "Un-Stuffed" Stuffing

There are two things nearly everyone can agree on for Thanksgiving. First, it’s a time to celebrate and appreciate all of the gifts we have in our lives. Second, it’s a time to look nice but appreciate adjustable belts and elastic waistbands as we enjoy far too much food with family and friends. What we can’t all agree on is what to eat!

As food allergies and diet preferences abound, many of your guests may be looking for different variations on the Thanksgiving theme. As a vegan, and author of the blog The Trendy Vegan I’m not looking for turkey, or stuffing that’s been cooked in one, but I don’t want to give up all of the traditions I’m used to.

Here’s a version that will please all of your guests. If there are concerns about nut allergies, just leave them off.  I hope you enjoy!

 

You will need:
2-3 large carrots, peeled
2-3 large turnips, peeled
2-3 large parsnips, peeled
1 butternut squash, outer skin and seeds removed
2 tsp cinnamon
1.5 + 1.5 tsp salt
1 tsp + 1 tsp ground sage
1 tsp ground nutmeg
2 TBSP + 1 TBSP extra virgin olive oil
Pam cooking spray
3 c baby brussel sprouts, cleaned but whole
12 roasted, shelled chestnuts, chopped
1/4 c pecans, chopped
1/8 c maple syrup
salt & pepper to taste

Set your oven to roast at 400 degrees. Chop the carrots, turnips, parsnips and butternut squash into big, bite sized pieces (they will shrink up a little as they cook.) Toss them in 2 TBSP EVOO, 2 tsp cinnamon, 1.5 tsp salt, 1 tsp ground sage and 1 tsp ground nutmeg and put them in the oven for 30 minutes, or until fork tender, stirring every 10 minutes.

While that is in the oven, wash the baby brussel sprouts and spray them with Pam, 1.5 tsp salt and 1 tsp ground sage and then roast that, also at 400 degrees, for 10 minutes. At that point, drizzle them with the remaining TBSP of EVOO, stir in the chestnuts, and then continue to bake for another 15 minutes, or until fork tender.

When the two baking dishes are done, combine them into one large bowl and gently mix in the maple syrup, pecans and salt and pepper to taste.

For a wonderful, slightly sweet and savory side dish, you can stop there. For stuffing, continue on like this:

You will need:
2 cups of day or two old bread. I prefer the type made from corn meal, but you can use sourdough, rye or whole wheat as well.
2 TBSP non-dairy butter
1 yellow onion, chopped
1 TBSP fresh sage, finely chopped
1 c low-sodium vegetable stock

Melt the butter in a large saute pan and add the sage and onion, stirring often. You may need to use some Pam or a drop of olive oil to prevent this from sticking.

Once the onions are sweating and turning golden brown on the edges, add in the bread to coat and then quickly add in the vegetable stock to soften it and help to blend the flavors. Once the bread starts to break down and “melt” a bit, remove it from the heat and pour all of the contents of the saute pan into a baking dish. Pop it in the oven, still at 400, until it starts to brown and then combine it with the vegetables, squash, chestnuts and pecans.  Serve!

–Yonni Limmer Wattenmaker, created and authors www.thetrendyvegan.com, a lifestyle blog for vegans for a lifetime or just for a meal!  Visit anytime, add your email, and get the latest updates for recipes, restaurants reviews and more that both vegans and non-vegans alike love!