Stuffing is a quintessential Thanksgiving side dish. I never understood the concept for stuffing, to me stuffing has to be inside something to be called that, but this stuffing is usually served on the side.There are regional differences in the way stuffing is made. Southerners make their stuffing, called dressing in the South, from cornbread, while those in the other parts of the country make it from white, wheat or rye bread as base. Apples, chestnuts, raisins, celery and/ or other vegetables, sausage are added to stuffing.
Generally there is meat added to the stuffing and even if it is meat free, the bread is usually moistened with chicken/ turkey broth. So I’ve eaten stuffing very few times and never thought of making at home either. But my Thanksgiving recipe series made me look for traditional recipes and try and make them vegetarian.
This stuffing recipe is from Vegetarian Times magazine. I made No-knead Oat bread couple of days before making the stuffing and used it here. Celery is one of the ingredient that is almost mandatory for all stuffing recipes, but that is one vegetable I cannot get myself to like. So I conveniently omitted it in my dish 🙂
All in all this is a very flavorful dish with all the aromatics and after making the crispy bread was just so addictive. I was snacking on the apples, crispy bread and plump dried cherries even before the dish got to the table 😉