One-Skillet Vegan Stuffing with Apples and Pecans
Servings: 8 servings
Calories: 295kcal
My one-skillet vegan stuffing uses shiitake mushrooms in place of turkey drippings, with green apple and toasted pecans for sweetness and crunch.
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Ingredients
- 1 lb white bread cubed and dried overnight
- ½ cup pecans toasted
- 4 tablespoons olive oil divided
- 1 carrot small, diced
- 1 onion small, diced
- 1 celery stalk diced
- 1 cup shiitake mushrooms roughly chopped
- 1 green apple medium, chopped
- 4 cloves garlic minced
- 1 tablespoon fresh sage finely chopped or dried
- 1 tablespoon fresh thyme replace with dried if needed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup vegetable broth plus an extra ½ cup
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Prepare the bread a night before preparing this dish. Cut your bread into cubes and place it in a large bowl to dry out to turn it into stale bread (*See notes on how to make it quicker if you can't wait).
- Preheat the oven to 350ºF or 175ºC.
- If you haven’t toasted your pecans, do so by placing them in a large skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan frequently to avoid burning. It’s ready once a roasted fragrance invades the kitchen. Reserve.
- Place a large oven-safe skillet over medium heat, and add 2 tablespoons of olive oil, carrots, onions, celery and shiitake mushrooms. Cook, stirring occasionally, for about 5 minutes.
- Add the remaining olive oil, apple cubes, garlic, sage, thyme, a good pinch of salt and freshly cracked black pepper. Cook for a further 2 minutes, and pour the vegetable broth. Taste for seasoning and adjust accordingly.
- Add the bread cubes and roasted pecans evenly, cover the pan with foil and bake in the oven for 20 minutes, stirring halfway through.
- After 20 minutes, carefully remove the foil and bake for a further 10 minutes to brown and crisp.
- Remove and let it cool for 5 minutes. Garnish with chopped parsley and serve.
Notes
- To make stale bread quickly, toast the cubes at 350ºF (175ºC) for 5 to 8 minutes. They should still be soft inside.
- Use a large oven-safe skillet, like cast iron, or cook in a regular skillet and move everything to an 8x11 baking dish to bake.
- Store leftovers covered in the fridge for up to 4 days.
- Reheat leftovers with a splash of extra broth so they don't dry out.
Nutrition
Calories: 295kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 689mg | Potassium: 271mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1483IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 3mg
