Mushroom & Date Vegan Stuffing
Mushroom & Date Vegan Stuffing
Stuffing or dressing is a requirement on the Thanksgiving table. I always make 2 different types. I make a cornbread with sausage and then this mushroom and date with sourdough bread. I buy sourdough bread weekly and save the "butts" and place them in the freezer. I use them for croutons but also for stuffing for Thanksgiving. This stuffing is loaded with mushrooms, onions, celery and garlic. The thyme and sage give it that quintessential Thanksgiving flavor. Dates are super healthy and add a nice hint of natural sweetness. The wine adds acidity. The alcohol cooks off, don't worry. The veg stock adds moisture and the chives a slight freshness. You won't miss the meat because it's "just right."
Equipment
- 8 or 9 inch square baking dish
- 2 baking sheets
- large saute pan
- large bowl
- aluminum foil
Ingredients
- 3 tbs organic olive oil
- 16 oz sourdough bread
- 1 medium yellow or white onion chopped
- 3 organic celery stalk chopped
- 16 oz organic baby bella / cremini mushrooms diced
- 4 garlic cloves minced
- 10 sprigs of fresh thyme
- 10 sage leaves chopped
- 1/4 cup chives chopped
- 5 organic mejool dates chopped
- 1 cup white wine anything you like to drink
- 3 cups low sodium vegetable broth home made or store bought
- Kosher Salt https://amzn.to/3ZRuGXG**
- Fresh Cracked Black Pepper
Instructions
- Preheat oven to 400 degrees F. Coat the baking pan with olive oil.
- Cut the bread into 1/2-1 inch cubes. Place on 2 baking sheets. Drizzle a tbs of olive oil over the bread and season with a pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook for 10 minutes. Check 1/2 way through and move around. You're looking for a light golden brown. Let it cool.
- Meanwhile, chop the onion and celery and dice the mushrooms into 1/2 inch pieces.
- In a large saute pan, place a tbs of olive oil in the pan. Over medium heat, add the onion, celery and mushrooms. Season with 1/4 tsp kosher salt and a few grinds of fresh cracked black pepper. Stir and cook for 10 minutes until the liquid has evaporated. Strip the thyme from the stalks. Add the minced garlic, sage, thyme leaves, and dates. Add the wine. Increase the heat to medium high. Let it come to a boil and reduce to a simmer. Cook until the liquid has evaporated, about 3 minutes.
- In a large bowl, add the toasted bread, mushroom mixture, and vegetable broth. Season with 1/2 tsp of kosher salt and a few grinds of fresh cracked black pepper. Stir to combine. Place the mixture into the baking dish. Cover with aluminum foil.
- Bake for 30 minutes. Uncover and bake for 10 minutes, until the bread is golden brown. Garnish with fresh chives.
Notes
If you can't find dates, you can sub with 1/2 cup dried cranberries or a chopped Gala apple. Â
**Amazon Affiliate - I may receive compensation. Â
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