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Thursday, 26 November 2015
Stuffing with kale and tofu bacon: a token Thanksgiving dish
[Update: Perhaps I haven't learnt as much about Thanksgiving as I thought. Lorraine has pointed out in the comments that she sees Americans stuffing the bird so maybe there is more stuffing in birds than I though - I am no expert and possibly see more stuffing dishes outside the bird on veg blogs but I still love the idea!]
I had been working up to making stuffing for a while now. One of the great appeals of stuffing is that it is an opportunity to use up all those dried ends of sourdough loaves in the freezer.
cornbread stuffing with kale, bacon and pecans had the sort of flavours I liked.
Vegetarian Times recipe which said I should tip in the stock and the bread should soak it up. Mine did not soak up. I don't know if there was too much stock or that my bread was too stale and too many crusts.
The day that I baked this stuffing was a busy one so I made dinner ahead of time. It looked great when it came out but was a bit wet for me. I am confused about if this was in the moist or the soggy category. It was nice but I have never had this sort of stuffing before and am still not sure how it is meant to taste. When I reheated it the next night I put it under the grill (broiler) to crisp up and served it with vegies which I preferred.
But I know that stuffing is far more of a tradition in some American houses. So to those who are celebrating Thanksgiving, I hope your stuffing is moist but not soggy (apparently that is right) and that you enjoy good food with good company.
I am sending this to Kimmy for Healthy Vegan Fridays, Jacqueline for Meatless Mondays and Shaheen for Eat Your Greens.
Some possible Thanksgiving recipes from Green Gourmet Giraffe:
Apple cider brussels sprouts (v)
Baked brie with cranberry sauce and walnuts (gf)
Carrot, walnut and cranberry salad (gf, v)
Cottage cheese and walnut nutloaf (v)
Cranberry and chestnut stuffing balls (v)
Cranberry nut rolls
Gravy (gf, v)
Parsnip, cranberry and chestnut roast
Pumpkin stuffed with hominy and tomatillo stew (gf, v)
Smoky maple sweet potato mash (gf, v)
Stuffing with kale and tofu bacon
Adapted from Vegetarian Times and Coles
Serves 4-6 as a main or more as a side dish
400g sourdough bread, cubed
1/2 cup walnuts, chopped
1/2 cup tofu bacon, fried
1-3 tsp neutral oil like rice brace
3 tbsp olive oil or butter
1 onion, diced
3 stalks celery, diced
1 clove garlic, crushed
Half bunch tuscan kale, finely sliced
1 handful parsley, finely chopped
1 tbsp. sage leaves, finely chopped (I used dried)
1 tsp thyme leaves, finely chopped
1 tsp rosemary leaves, finely chopped
3 cups vegetable stock (or less)
Place bread cubes on a large oven tray and bake at 180 C for about 8-10 minutes until dried out. (Mine took a little longer possibly because it came straight out of the freezer.) Place the chopped walnuts on the oven tray for about 5 minutes or until toasted. Fray tofu bacon on the stovetop in about 1-3 tsp neutral oil until crisp.Set aside.
Heat olive oil or butter in large frypan and fry onion, celery and garlic for about 10-15 minutes or until soft. Add kale and fry another 10-15 minutes. or until kale is wilted and a little crisp around the edges. Stir in the herbs for 1 minutes.
Mix bread, walnuts, tofu bacon and vegetables with stock in a large bowl until stock soaks in (but mine didn't so perhaps less would be better). Check and adjust seasoning.
Tip into a large oven tray and bake for 40-60 minutes or until crisp on top.
On the Stereo:
Life: Inspiral Carpets