Saturday, November 27, 2010
A Very Vegan Thanksgiving Part 7: Stuffing
I'm not going to get into the stuffing/dressing debate, because I grew up with wheat bread-based "stuffing," as opposed to cornbread-based "dressing." I guess I shouldn't judge "dressing" until I've tried it, but the idea of soggy cornbread . . . I'm just not sold that it's a good idea! Someone prove me wrong, maybe?
Anyhow, I've never cared much for stuffing -- although I did have a psychotic love of chicken-flavored "Stove Top" as a child. Stuffing tends to be one of those side dishes that sways one direction or the other -- mushy and gluey, or dry and tasteless. I also REALLY don't care for sage. So, let's just say, me and stuffing don't have the best track record, 'kay?
Well, courtesy of Real Simple, stuffing and I have made amends -- their recipe for Caramelized Onion and Herb Stuffing was, hands down, my second-favorite thing on my Thanksgiving plate this year! (Nothing can beat out the sweet potatoes!)
Other than the time it took to caramelize the onions, this side dish was a snap to prepare, (the day before!), with only a few ingredients, and NO SAGE! Bless you, Real Simple! (My vegan substitutions were as follows: veggie broth for the chicken broth, extra veggie broth whipped with EnerG for the eggs, and Earth Balance in place of the butter.) After careful thought over the recipe, I don't think I would EVER make this recipe using eggs, even though we do eat eggs on occasion -- I think the egginess would overpower the subtle flavors of the caramelized onions and fresh herbs. Stuffing still needs some kind of "thickener," though, so I would strongly encourage egg replacer in this one!
How do you feel about stuffing -- love it, or skip over it? What ingredients do you like in your stuffing?