Harvest bread stuffing in a casserole from Vegan Vegetarian Omnivore: Dinner for Everyone at the Table (page 298) by Anna Thomas

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Notes about this recipe

  • lorloff on December 01, 2019

    I have made this twice now and both were resounding successes. We served it as the main for vegetarians at our Thanksgiving dinner. My niece took 1/3 of the pan as leftovers to have over the next week! I made the vegan version of this and used bread from the Seylou in D.C. bakery this year which amped up the flavor in an amazing way. At Seylou all their bread is made from 100% whole ancient grains that they mill themselves. I used ½ yellow onions and ½ shallots. added a head of chopped garlic, added roasted whole chestnuts in a large dice, added cranberries in the same quantity as the cherries, and added celeriac root chopped in the same size pieces as the apples. As to quantity I increased the quantity by a third using 2 lbs of bread because I needed more than a side for 12, but the recipe as written serves more than 10 or 12 so I will not increase the amount next time I make this. Using whole ancient grain bread takes away the guilt of going back for seconds again and again!

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