All Photos © Christine Elise McCarthy 2017
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This is super easy & really quite delicious. I used a spice called Bell’s Seasoning – but I think this might only be available in the Northeast. If so – just use poultry seasoning.
So – no fanfare today. So much to do. To eat. To drink. So I will just get on with the recipe.
Vegan Apple Sage Stuffing
7 cups cubed bread (even gluten-free bread if you like)
1/2 cup diced shallots (or onion)
5 celery stalks – chopped
1 Golden Delicious apple (or any apple) – diced
10-20 sage leaves
2 cups non-dairy, unsweetened milk
4 TBS vegan butter
1 tsp Bell Seasoning (or poultry seasoning)
1 tsp dry sage
1 tsp each S&P
2 vegan egg replacements (or other vegan alternative – like – 1/2 cup pureed silken tofu)
Pre-heat the oven to 350 degrees.
Put the cubed bread in a large bowl.
Heat a TBS or two of olive oil in a large pan. Saute the shallots/onion & celery until soft. Add the apple & heat through. Add this to the bread.
Add another TBS of olive oil to the same pan & fry the sage leaves until they begin to brown – turning them a few times. Drain on a paper towel, crumble them & add to the bread.
Melt the butter in another pan & add the milk. Warm it & add the spices. Add this to the bread. Add the eggs to the bread & stir to combine well.
Grease a casserole dish with butter or cooking spray. Put the stuffing in there & bake, covered, at 350 for 45 minutes.
Remove the cover & bake another 20 minutes or so – until the top is crusty & golden.