Stuffing

Look no further for a show-stopping Thanksgiving stuffing recipe! Made with a creamy hazelnut pulp crumble, this stuffing deserves a spot on your Thanksgiving table.
PREP TIME: 30 MINS SERVINGS: 6
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Stuffing

Instructions

  1. Preheat oven to 350F. Grease a baking dish with vegan butter and set aside.
  2. Scatter bread on a baking sheet. Bake, stirring occasionally, until dried out.
  3. Let cool, then transfer bread to a very large mixing bowl. Set aside.
  4. Add ½ cup vegan butter to a large skillet over medium-high heat, along with onions, celery, and carrots. Stir often until it just begins to brown (about 10-15 minutes).
  5. Transfer mixture to the bowl with the bread, and stir in the rosemary, thyme, sage, salt, and pepper. Drizzle in 1 cup vegetable broth and toss gently. Let cool.
  6. Whisk the other 1 cup vegetable broth and flax eggs in a small bowl, then add it to the bread mixture. Fold gently until thoroughly combined.
  7. In a separate mixing bowl, add hazelnut pulp, melted vegan butter, and vegan parmesan, and mix. Set aside.
  8. Transfer the bread mixture to a prepared baking dish, sprinkle the hazelnut pulp mixture throughout, cover with foil, and bake for about 30 minutes, or until the topping is crisp.
Find it online at https://almondcow.co/blogs/pulp-recipes/stuffing

Ingredients

  • 1 loaf bread, diced small
  • ½ cup vegan butter
  • 3 cups onions, diced small
  • 1½ cups celery, diced small
  • 1½ cups carrots, diced small
  • 1 tbsp rosemary, chopped
  • 1 tbsp thyme, chopped
  • 1 tbsp sage, chopped
  • salt & pepper to taste
  • 2 cups vegetable broth
  • 2 flax eggs
  • Stuffing: 1 loaf bread, diced small
  • Stuffing: ½ cup vegan butter
  • Stuffing: 3 cups onions, diced small
  • Stuffing: 1½ cups celery, diced small
  • Stuffing: 1½ cups carrots, diced small
  • Stuffing: 1 tbsp rosemary, chopped
  • Stuffing: 1 tbsp thyme, chopped
  • Stuffing: 1 tbsp sage, chopped
  • Stuffing: salt & pepper to taste
  • Stuffing: 2 cups vegetable broth
  • Stuffing: 2 flax eggs
  • Hazelnut Pulp Crumble: ½ cup hazelnut pulp (drained, from hazelnut milk)
  • Hazelnut Pulp Crumble: 1-2 tbsp vegan butter, melted
  • Hazelnut Pulp Crumble: ¼ cup vegan parmesan

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