Cranberry Skillet Stuffing
I apologize for how often I use my cast iron skillet in my recipes, but quite frankly there’s so many reasons why I love using them. Perfect for large oven baked dishes, adds iron and flavor to your food, and easier to transfer straight oven to table.
This one is no different, so definitely remember to save this vegan stuffing for the holidays. This dish is simple, healthy, and plant based. With the bite from the onion and shallot, the sweetness from the pear, the saltiness from the broth, and the freshness from the herbs, it’ll be a flavor explosion for your taste buds. Perfect for the holiday dinner table and can be made gluten free! I prefer using fresh cranberries instead of dried because they give a brighter and more fresh flavor without all the added sugar. Best served warm.
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Serves 4-5
The Goods:
1 sourdough baguette or GF loaf of bread, chopped
1 tbsp olive oil
2 stalks celery, chopped
1 pear, core removed and chopped
1 shallot, peeled and minced
1 cup fresh cranberry, rough chopped
1 tbsp fresh sage, minced
1 tbsp fresh thyme
¼ red onion, chopped
2 cups veggie broth
1 tsp salt
The Method:
Leave out your chopped bread overnight to dehydrate or cook for 20 minutes at 250* in your oven. Once your bread is nice and dry, you can make your stuffing!
Preheat oven to 350. Then in a large sauté pan, heat olive oil on medium high heat. Toss in your celery, pear, shallot, cranberry, and mix and cook for 3-4 minutes stirring often.
Next add in sage, thyme. Cook for another 3-4 minutes.
Add in chopped bread. Toss and fold slowly to mix everything over itself and remove from heat.
Add in veggie broth, red onion, salt, and give it a quick last mix. Bake for 30 minutes at 350.
Enjoy with family and friends!
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