Sides

Cranberry Pecan Skillet Stuffing

StrongerTogether.coop

A vegan stuffing version for your holiday guests!

Skillet Stuffing

Prep Time

20 minutes

Cook Time

40 minutes

Yield

6 Servings

Ingredients

4 cups bread, multigrain (vegan, toasted, and cut into 1/2-1 inch cubes)
2 tablespoons olive oil
2 cloves garlic (peeled and minced)
2 cups onion (diced)
1⁄2 cup carrot (diced)
3⁄4 cup celery (diced)
1⁄4 cup bell pepper, green (diced)
1 cup mushrooms, button (sliced)
1 teaspoon sage, dried
1 teaspoon rosemary, dried
1 teaspoon thyme, dried
1 1⁄2 cups stock, vegetable
1⁄3 cup cranberries, dried
1⁄3 cup pecans (chopped)
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper (ground)

Instructions

Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large iron skillet over medium-high heat and sauté the garlic, onion, carrots, celery, and green pepper for 5 minutes. Add the mushrooms and dried herbs and continue to cook for a few more minutes until mushrooms are tender. Stir in the vegetable broth, cranberries, pecans, salt, pepper, and toasted bread cubes. Cover with aluminum foil and bake for about 30 minutes, then uncover and bake another 5-10 minutes. Let the stuffing sit for 15 minutes before serving.

Note: If you do not have an iron skillet, sauté the ingredients in a sauté pan then transfer to a greased 9 x 13 inch casserole dish for baking.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.