Longing for birdless "stuffing," I developed this great tasting stovetop version. As usual, I improvise with what is on hand. You don't need to be super-accurate with the amount of each ingredient. For example, vegetable broth or other liquid can be substitued to your taste. I think this combination will give you the most fresh-from-the bird flavor that you may be missing.
Celery Root (aka celeriac or knob celery- you can use regular celery also)
Better than Bouillon (Chickeny-flavord version)
Chop 1 medium celery root and one large onion (doesn't have to be precise). In a large skillet, saute the vegetables in a drizzle of light olive oil over medium heat until softened and slightly browned. Chop about half a loaf of white bread into cubes and add to the pan tossing to make the bread cubes oily and well dispersed. Sprinkle with poultry season... use about a tablespoon more or less depending on how highly seasoned you like your stuffing. Continue to cook over medium heat until the bread is toasted lightly. Take a teaspoon of the bouillon paste disolved in about 1/3 cup of boiling water (more if you like a moister stuffing) and pour over stuffing in pan. Stir the mixture well while it continues to cook for a few minutes.
I add a little vegan butter to the end product, but is great without.
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