Plant-based Apple Pecan Dressing with Fresh Herbs I have been making this dressing for over 30 years tweaking it a bit or changing it up by using dried apricots or dried cranberries instead of apples, switching out the pecans for chestnuts, or hazel nuts, cashews or walnuts. Maybe adding in a small amount of cooked cranberries for color. All versions have always been a happy addition to any holiday table at my home or homes of family or friends. No one ever misses sausage (although you could crumble in some vegan sausage) or oysters and I never have leftovers. In other words, this dressing (and this particular version) is a hit! Do make enough for some leftovers. You won’t regret it. The photo shows this dressing in a heart shaped serving dish because we have big love for this recipe. Hope you like it, too. Cheers! Here is what you will need: *6-cups of bread cubes-cut into cubes your favorite sourdough, sprouted grains or GF. Don’t use fresh bread. It works MUCH better if it is a bit dry. Directions are listed below. Please note that corn bread works great too just be sure to let it dry out. *olive oil to sauté –optional: you can water sauté or use some veggie broth *1 large (about 2 cups) red or yellow onion, diced *2-cups celery, diced *2 small organic apples, cored and diced (I don’t peel the organic apples) *1-cup pecans, you can either leave whole or just do a rough chop *1/2 cup fresh parsley, chopped *1-tablespoon fresh thyme leaves *6- 8 sage leaves, minced *1-teaspoon rosemary, minced finely *1/4 -1/2 teaspoon poultry seasoning – I like using a combo of fresh and dried herbs. *A pinch of sea salt and lots of fresh ground pepper *3 – 4 cups low sodium organic vegetable broth Here is what to do: Preheat over to 375. On a large baking sheet, spread out your bread cubes into a single layer. You may need two baking sheets. Bake about 10 minutes or until the cubes are dry and vey slightly toasted. In a very large pot, add the olive oil if using and sauté the onions with a pinch of salt, add celery, and apples and cook until just soft. Now add in the fresh herbs, dried herbs, fresh ground pepper, and nuts, and sauté another 2-3 minutes. Gently pour in the veggie broth and let it come to a simmer. Add in the bread cubes and with a wooden spoon mix them in with the veggies and broth mixture. It should be very moist but not soupy. Do not over mix or it will start to get gummy. Trust me. Do not over mix! *Taste for seasoning*. Transfer the dressing into an oiled baking dish. Place into the 375 degree oven and bake for about 30-40 minutes - the top will be golden brown and crispy but the dressing will be moist. If it looks like it is drying out while baking, cover it.
Posted on: Fri, 21 Nov 2014 18:11:15 +0000
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