Tuesday, November 10, 2009

Sage Stuffing

Recipe by Erika

  • 1 package Upton's Naturals Italian Seitan
  • 1 medium onion (diced)
  • 5 medium ribs of celery (diced)
  • 3 garlic cloves (minced)
  • 1 Tbsp olive oil
  • 1 Tbsp Earth Balance buttery-sticks
  • 1 Tbsp chopped fresh sage (substitute 1 tsp powdered if fresh is unavailable)
  • 1⁄4 C dried cranberries (optional)
  • 1⁄4 tsp sea salt
  • 1⁄4 tsp black pepper
  • 10 C cubed bread (any variety)
  • 2 cups vegetable broth

  1. Begin by spreading cubed bread out on a cookie sheet and baking it for ten minutes at 350. (Note: If the bread you're working with is stale or dry, skip this step.)
  2. Heat a skillet over medium high heat. Add olive oil. When oil is hot add onion, celery and garlic. Saute until onion is translucent and celery begins to soften, about ten minutes.
  3. Crumble Upton's Naturals Italian-Style Seitan into the skillet and continue to saute until it begins to brown, 3-5 minutes.
  4. Create a well in the center of the skillet and add earth balance "butter" and chopped sage, as well as salt and pepper. Stir to incorporate and saute 2 additional minutes.
  5. Place cubed bread in a large bowl and add contents of skillet and broth. Stir.
  6. Press stuffing into a 9" by 11" casserole dish, cover and bake at 350 degrees for 40 min. If you would like stuffing with a crispier crust, dot the top of the stuffing with a little more Earth Balance.