By Dane Feldman
All photos by Dane Feldman.
Stuffing is probably my favorite of all of the Thanksgiving dishes. This is the first year I have made it myself and, as it turns out, it’s pretty easy to do so! This stuffing is vegetarian and contains very little in the way of unhealthy ingredients. If you are using day old cornbread, you absolutely do not want to skip the toasting step.
What you’ll need for the stuffing:
3/4 large loaf of cornbread
3 carrots, peeled and chopped
2 sweet potatoes, peeled and cubed
2 stalks celery, chopped
1 cup fennel, chopped
1 large Spanish onion, sliced
1 tsp Penzey’s Forward
1 cup vegetable stock
Preheat oven to 400.
Drizzle olive oil over the cornbread and toast until it is lightly browned. While the cornbread toasts, microwave the carrots and sweet potatoes with some water until soft.
In a Dutch oven, saute the onions in some olive oil. Stir in the seasoning, fennel, and celery. Saute and add in the carrots and sweet potato. Pour in the vegetable stock and let cook down to reduce the liquid by about half.
Stir in the cornbread, cover, and then place the Dutch oven in the oven. Bake for 15 minutes covered and then uncover. Bake for an additional 15 minutes.
What you’ll need for the gravy:
8 oz baby bella mushrooms
2 cups vegetable stock
1/4 cup dry white wine
1 tsp Penzey’s Mural of Flavor
3 tbsp flour
Saute the shallots in olive oil in a small saucepan. Add the mushrooms and stir in the seasoning. Drizzle in more olive oil if needed and continue to saute.
Add in one tablespoon of flour, stir to coat, and repeat until the flour is used. Pour in the wine, stir, and pour in the vegetable stock. Stir again and bring to a boil. Let simmer before serving over the stuffing.