thanksgiving stuffing with sage and walnuts

October 8, 2012

Today is Thanksgiving Day and I’m making this stuffing in honour of all that I’m thankful for. Thankful? Let me count the ways: fall’s bounty; the healing power of herbs; collective flavours that are oh so much more than their individual parts; being stuffed with food grown by friends, shared with friends, and eaten in friendship; for Marci Babineau who was the originator of this recipe in yesterday’s Globe and Mail; and for the fine art of veganization that turns all good recipes into a showcase for a vegetable-based diet. For all of this, and more, I’m truly grateful.

1/4 cup olive oil

2 large onions, cut into chunks

1/2 bunch sage leaves, stems picked off and minced

1 1/2 large apples, cut into chunks

1/2 bunch kale, torn into large pieces

1/3 cup walnuts, roughly chopped

1 tsp apple cider vinegar

1 loaf bread, cut or torn into chunks (I used Ace Bakery Cranberry Walnut loaf)

1/2 cup veggie stock

sea salt and pepper to taste

Preheat oven to 350 degrees.

Heat olive oil over medium heat in a large skillet. Add onion and cook for about 8 minutes or until the onion is soft. Add apple chunks, sage, kale, and walnuts and cook for about 2 minutes. Stir in apple cider vinegar and remove from heat.

Put bread chunks in a large bowl and stir in onion mixture. Add sea salt and pepper to taste. Spoon stuffing into a baking dish and pour stock over it. Bake until the top is browned (about 20 minutes).

 

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2 Responses to “thanksgiving stuffing with sage and walnuts”

  1. Betsy Martin Says:

    Ruth,

    Marci is a friend of mine from Montreal! Do you know her?

    Betsy

  2. Auntie Shawn Says:

    nom nom nom ….had a taste right out of Ruths pan….can’t stop thinking about it!!!!


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