Our Veggie Kitchen

My favorite part of Thanksgiving has always been my mom's stuffing. In order, it ranks slightly above football and family, and well above pie, gravy and in-laws. Last year, I had no problems going turkey free, but had a serious relapse with the stuffing.

I wanted to be prepared this year, so I thought I'd make my stuffing a head of time. Make sure it translates well with seitan. I added a little extra oil (still way less than greasy sausage has)and, I cracked pepper over the top, but Its definitely ready for Thanksgiving.

Incidentally, when you don't have meat, gravy is really easy: Melt a couple tbs of margarine in a pan. Whisk 2 cups chicken flavored stock with 1 tbs cornstarch. Pour into the sauce pan and stir until it comes to a boil. Done!



Italian Sausage Stuffing
4 links Seitan Italian Sausage, minced or 1 lb of your favorite
2 tbs olive oil
1 tbs dried basil
3 stalks celery, chopped
2 carrots, shredded
1 onion, chopped
2 cloves garlic, minced
10 oz package frozen spinach, thawed & drained
2 cups chicken flavored broth
12 oz stuffing cubes
salt and pepper to taste

Mince the sausage links. I've tried blending the links, but don't like the texture. Either way will work. Heat the olive oil in a large pan and brown the sausage a bit. Add onion, celery, carrots, and garlic and continue cooking until the onion is soft. Add drained spinach. Chop it up some more if it is stringy. Stir into the sausage and veggies.

In a separate bowl, pour the broth over the stuffing cubes and toss until the stock is evenly absorbed. Stir the cubes in with the sausage mixture. Press the stuffing and sausage mixture into a casserole, smashing it down in with a wooden spoon. The mixture will fit into a 9 x 13 casserole or a deeper 2 quart casserole. Cover and bake at 350 degrees for 1 hour.

8 Servings: 331 cal (8g fat, 26g carbs, 20g protein)