GardenCuisine: Grilled Veggie Holiday Stuffing

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* Exported from MasterCook *

 

Grilled Veggie Holiday Stuffing

 

Recipe By : GardenCuisine by Paul Wenner, page 271

Serving Size : 12 Preparation Time :0:00

Categories : Side Dishes Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 vegetable broth cubes

3 cups boiling water

3/4 cup dried cranberries

3 tablespoons poultry seasoning

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 medium onions

chopped in 1/2- to 1-inch chunks

2 stalks celery

chopped in 1/2- to 1-inch chunks

1 medium globe eggplant

chopped in 1/2- to 1-inch chunks

1 yellow or red bell pepper

chopped in 1/2- to 1-inch chunks

2 tablespoons extra-virgin olive oil

3/4 cup whole shelled hazelnuts

1 green apple

(Granny Smith or pippin)

5 cups dried bread cubes

10 GardenSausage patties

Parsley -- for garnish

 

SERVES 12

 

A festive, colorful, meatless rendition that's great any time of the year.

 

Dissolve the vegetable broth cubes in the boiling water. Mix in the dried

cranberries, poultry seasoning, salt, and pepper.

 

Preheat the oven to 350F. Place the onions, celery, eggplant, and bell

pepper in a 13 X 9- inch baking pan and toss them with 1 tablespoon of the

olive oil. Bake for 10 minutes, then add the hazelnuts and continue baking

until the vegetables begin to brown around the edges and the skin of the

hazelnuts cracks, about 15 minutes. Remove and transfer to a large bowl.

 

Core and dice the apple into 3/4-inch cubes. Add it to the roasted

vegetables, along with the bread cubes. Stir in the broth, then place the

mixture into a lightly oiled 13 X 9-inch baking dish. Cover with foil and

bake for 30 minutes. Remove the foil and bake an additional 10 to 15 minutes.

 

While the dressing is baking, sauté the GardenSausage patties in the

remaining tablespoon of olive oil over medium heat until they are nicely

browned. Cut into quarters and fold into the baked dressing. Garnish with

fresh parsley.

 

PER SERVING • 281 CALORIES (33% FROM FAT) • 10 G FAT • 10 G PROTEIN • 36 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 634 MG SODIUM • 8 G FIBER

 

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