It’s hard to believe that Thanksgiving was already over a week ago. This time last week I was at home with my family, decorating our Christmas tree, going on long walks, and enjoying the company of my favorite people.
I am so grateful for that time, and for the gift that holidays bring many of us every year.
For those of you curious about my vegetarian Thanksgiving, it was filling and delicious- a huge success! My mom and I spent most of the morning Thanksgiving day in the kitchen together, whipping up my all-time favorite Sweet Potato Casserole, roasted Brussels sprouts, homemade rolls, baked fruit, a homemade apple pie, and this fantastic homemade stuffing.
I have never made a homemade stuffing, so that was my goal this Thanksgiving, the most delicious stuffing I could possible create!
Good news, I found it.
This recipe is absurdly good. With the fresh apple slices, cranberries, sage, and onion- this dish is bursting with flavor.
Usually I really only care about the sweet potato casserole on the table, however this year, I hesitate to admit that this was just as good as my favorite Sweet Potato Casserole! (Those words have never been uttered.) Try it yourself and see!
Also, in the spirit of Thanksgiving, I must reiterate you all that I am so grateful for you all. You bring my life joy, and that is a gift.
- 2 sticks salted butter
- 3 Tablespoons fresh, chopped sage
- 1 large, white onion, chopped
- 1 carrot, finely chopped
- 3 stalks celery finely chopped
- 2 apples, chopped (with skins)
- 3 cloves garlic, chopped
- 3 cups vegetable broth
- ¼ teaspoon cayenne pepper
- 1 loaf day-old French bread*
- ½ cup Craisins or dried cranberries
- Salt (~ ½ teaspoon)
- Pepper (~ ¼ teaspoon)
- Preheat oven to 350ºF.
- In a large frying pan, melt your butter. Once the butter is completely melted, add one Tablespoon of the sage, the chopped onion, celery, and carrot.
- Sauté, stirring regularly, until the onion becomes translucent.
- Add the garlic, apples, salt, and pepper to the pan (salt and pepper to taste!). Cook for about two minutes, and then add the vegetable broth to the pan.
- Add the cayenne pepper, and allow to simmer for another few minutes.
- Meanwhile, tear the bread into small squares and place in a large bowl. Add the cranberries and sage, mix well.
- Remove the liquid mixture from the stovetop and pour over the bread. Stir thoroughly, so that the bread is evenly moist.
- Transfer the mixture into a 2-3/4-quart casserole dish and bake, uncovered, for 45 minutes to an hour.
Notes and Tips!:
- Instead of ripping a loaf of bread into squares, you can often buy bags of day old bread at the grocery store that is already torn and dry. This just saves you a step!
- Yield: Serves 6 people
- Source: Epicurious
- If you like this recipe, check out these other seasonal favorites from A Rented Kitchen! (Recipe links below).
Honey Roasted Root Vegetables
Homemade Butternut Squash Soup
Vegan Pumpkin Oat BRead