Thanksgiving Stuffing Recipe

[Guest guest]

Leak, Mushroom and Tempeh Stuffing

 

Oven at 350 F

6 cups cubed buttermilk or french bread (remove the crust and cut

into ½ " cubes)

½ lb tempeh bacon

3 cups well-washed, chopped leeks (white and some of the light green

parts)

1 lb button mushrooms, chopped

1 ½ cups chopped celery

1 tsp dried thyme

1 tsp dried tarragon

1 egg, beaten

1 Tbs vegetable oil

½ cup chicken or vegetable broth

 

To prepare the leeks, be sure to wash well under running water.

Leeks have more dirt than you would imagine hiding in the stalks!

To prepare the soy bacon, spray a saute pan with cooking spray or

heat 1 Tbs of oil. Place bacon strips in pan and saute until

browned, about 2 minutes per side. Remove from pan, cool, and cut

into ½ " pieces.

 

Spread bread cubes on a cookie sheet and bake in oven until almost

dry - about 10 - 15 minutes. Remove from pan and set aside

 

In a saute pan, heat the 1 Tbs oil. Add the leeks and mushrooms and

saute over medium heat until starting to get soft - about 5 minutes.

Add celery and saute until leeks and mushrooms are tender and celery

still somewhat crisp - about 5 more minutes.

 

In a large bowl, add the bread cubes, leek/mushroom mixture and

tempeh bacon - mix well.

 

Season with salt and pepper, to taste. Add eggs and mix well.

 

Butter a 13 x 9 glass baking dish and add the stuffing mixture.

Slowly add the broth - 1/4 cup at a time, until stuffing is moistened

but not wet. Cover with foil (you can butter the foil, as well, to

prevent sticking).

 

Bake 25 minutes. Remove foil and bake another 20 - 25 minutes, until

stuffing is golden.

 

Makes 6 servings

 

Enjoy,

Catherine

http://www.anyweight.com

http://www.soyfoodkitchen.com

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