ISO vegetarian stuffing recipe

[Anonymous]

looking for something savory without "sweet" flavors-cornbread, squash, pumpkin etc maybe mushroom, leek....?

[Anonymous]

Why not just make a regular bread stuffing and use vegetable broth instead of chicken broth. That's what we do when my SIL comes for Thanksgiving and she loves it. I use a recipe from Cooks Illustrated, but this one is similar enough:
http://southernfood.about.com/od/stuffingrecipes/r/bldressing5.htm
I'd skip the poultry seasoning and substitute thyme and parsley.

[Anonymous]

I make this one, just subbing veg broth and cream of mushroom soup for the meaty broth:

http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-stuffing-recipe/index.html

Insanely unhealthy and I make it on Thanksgiving and Christmas - sooooo good!

[Anonymous]

I just make the stuffing out of my basic Betty Crocker cookbook (bread, celery, onion, butter, and seasonings)and add a little extra water or vegetable broth. The extra liquid is necessary for this recipe since the basic recipe assumes that it will absorb some juices from the bird. I just put it in a casserole dish, cover the top with foil and heat in the oven. I'll remove the foil for the last 15 minutes so that the top gets just a little crusty.

[Anonymous]

I got this recipe YEARS ago, from a food network show hosted by the fattest vegeterian I'd ever seen XD. I dont think I've ever remembered to get a pumpkin to stuff, but one year I tried it with acorn squash and it was nice. Even tho I'm no longer a veg myself, I still make this stuffing every year and its always a big hit.
http://www.foodnetwork.com/recipes/stuffed-pumpkin-with-cornbread-stuffing-recipe/index.html

If you want you can make the cornbread ahead of time, and if you dont have buttermilk you can substitute sour milk: add 1 tbls of lemon juice or vinegar to 1 cup of milk (whole or 2%) and let sit for 15 mins until it looks curdled.

[Anonymous]

op here-thx they sound great but most of our household HATES anything with cornbread and I don't like "sweet" veg-pumpkin, squash etc. I do have basic stuffing recipes but wanted something more...I was hoping for a tried and true recipe since I don't want to experiment on TG

[Anonymous]

OP, Vegetarian Times had a couple of good stuffing recipes the last few years. They should be available online at their website. I remember a chestnut one from last year that was quite good.

[Anonymous]

I made this last year before Thanksgiving for a large group (monthly cooking group--different theme every month) and everyone loved it. Only thing you'd need to change is veg broth for the chicken. Sunset has a lot of great recipes, if this doesn't appeal, try searching their site.

Artichoke Parmesan Sourdough Stuffing from Sunset Magazine
http://www.sunset.com/food-wine/holidays-occasions/thanksgiving-side-dish-recipes-00400000056366/page10.html

1 pound mushrooms, rinsed, ends trimmed, and sliced
1 tablespoon butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
Salt and freshly ground black pepper
1 large egg
Preparation
1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.