Cranberry and Currant Stuffing

 
8 cups whole wheat or whole grain bread, cut into cubes
1 cup dried cranberries
1/2 cup dried currants
2 1/2 cups apple juice
1 cup red onion, diced
1 cup celery (including leaves), diced
1 1/2 T. safflower oil
1 cup pecans, roughly chopped
3/4 cup green onion, thinly sliced
1 T. garlic, minced
1 t. dried thyme
3/4 t. salt
1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. freshly ground black pepper
1/4 cup freshly chopped parsley
safflower oil, for oiling casserole dish
 

In a large bowl, place the bread cubes, and set aside for 30-45 minutes to dry out the cubes. In a small bowl, place the dried cranberries and currants, pour the apple juice over the top, and set aside for 20 minutes to plump. In a non-stick skillet, saute the onion and celery in the safflower oil for 5 minutes to soften. Add the pecans and green onion and saute an additional 3 minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an additional 2 minutes or until very fragrant. Add the dried cranberry mixture, sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to combine and moisten the cubes. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake at 350 degrees for 25-30 minutes or until golden brown on top and slightly crunchy.

Yield: 2 Quarts or 6-8 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett