So, here's my last Thanksgiving post, more than a week after the holiday. Fashionably late I suppose. To recap, the Thanksgiving recipes that graced my table and were posted are: shallot mashed potatoes with mushroom gravy, port cranberry sauce, sweet potato & pecan pie, and chive scones.
I like my Thanksgiving dressing fairly basic. I don't really care much for fruit in my dressings. I've been making this one for a few years now, adapting it a bit each year. It's adapted from The Veggie Table, and they've adapted it from the cookbook The New Vegetarian Epicure. I love how recipes adapt over time.
What did I listen to? Thanksgiving is a bit of a blur, I forgot to document! Oops.
Vegetarian Bread Dressing (serves 8-10)
- 3/4 C butter
- 1 C onion, diced
- 2/3 C leeks, thinly sliced
- 1/3 C shallot, diced
- 1 C celery, chopped
- salt & pepper to taste
- 3 tsp sage
- 3tsp thyme
- 1 tsp marjoram
- 1 tsp rosemary
- 3 Tbsp apple cider vinegar
- 1 medium loaf sourdough, torn into cubes about 1/2 in
- 1/2 C parsley, minced
- 1 1/2 C walnuts, lightly toasted
- 2 C vegetable broth
- 1/2 C fried onions
2. Add the salt & pepper to taste, the sage, thyme, marjoram, rosemary and vinegar. Stir well and remove from heat.
3. In a large casserole dish or roasting pan, add the bread and walnuts and mix together. Pour over the onion mixture and mix well. Drizzle 1 C broth and mix in the parsley.
4. Cover and bake for 45 mins. Check on the dressing every 15 min, adding 1/4 broth each time if needed.
5. After 45 mins, remove cover and sprinkle on the fried onions. Bake for 5 more mins.
Kitchen Notes: Use stale bread cubes if possible. When reheating, drizzle a bit of broth and to reconstitute a bit.
Verdict? Simple and tasty. Very herbal. Due to the sourdough, this dressing has a pleasant, chewy consistency. Not appropriate for folks who don't care for onions.