This savory, vegan-friendly stuffing is packed with warm autumn flavors that pair well with your favorite Thanksgiving feast staples from meat-free “turkey” loaf to green bean casserole. Impress your guests with hearty, whole-grain bread melded with sweet-tart apples and cranberries, lightly toasted walnuts and unique seasonings.
Ingredients
8-9 cups whole grain bread, cubed
1/2 cup walnuts, coarsely chopped
6 Tbsp. extra-virgin olive oil
1-1/2 cups shallots, peeled and chopped
2-1/2 cups tart apples, chopped
1/2 cup orange juice
1/2 cup dried cranberries
2 tsp. Frontier Organic Marjoram
2 tsp. Frontier Vegetable Broth Powder
1/8 tsp. Frontier Organic Nutmeg
1/8 tsp. Frontier Organic Allspice
3/4 tsp. Frontier Organic Lemon Peel
1/2 tsp. Frontier Organic Black Pepper, or to taste
3/4 tsp. sea salt, or to taste
1 cup boiling water
Directions
1. Preheat oven 325 degrees F.
2. In two shallow baking pans, spread bread cubes. Bake on two racks in oven, switching halfway through, for 20 to 25 minutes, until golden. Cool, then transfer to large bowl.
3. In large, heavy dry skillet over medium heat, toast walnuts, stirring constantly for 1 to 2 minutes, until golden brown. Remove walnuts and add olive oil to pan. Add shallots and cook, stirring frequently, for 15 to 20 minutes, until browned. Add apples, marjoram, salt, pepper, nutmeg and allspice. Cook 8 to 10 minutes more, stirring occasionally, until apples begin to soften. Remove from heat.
4. In heavy saucepan over medium heat, bring orange juice and cranberries to simmer. Cook, stirring occasionally, for 6 to 8 minutes, until juice is absorbed.
5. Add cranberries and apple mixture to bread cubes and stir. Add walnuts and lemon peel and stir again.
6. Mix vegetable broth powder with water, stirring to dissolve. Add to the bread cube mixture and toss well.
7. In well-oiled, 2-1/2 quart shallow baking dish, place stuffing mixture. Cover and bake for 30 minutes. Uncover and bake 30 minutes more, until browned.
Cooking tip: Stuffing can be assembled (but not baked) two days ahead, then kept covered in the refrigerator. Bring to room temperature before baking.
