Today in Germany, we Canadians are celebrating American Thanksgiving! This stuffing incorporates all of the traditional essential stuffing ingredients, with just a few added bits of my favorite flavours! One bite of this and you'll never go back to the soggy stuff again.
The recipe is not vegan, but with just a couple tweaks, you can make it to your liking! I have also been known to make a batch of my cornbread and toss that in there as well!
1 large loaf rye bread
1 large loaf sour dough bread
1lb ground turkey/pork (Our favourite is mild or spicy chorizo sausage) *omit if vegan
2 medium onions, chopped
6 stalks of celery, chopped
2 Granny Smith apples, peeled and chopped
2 Tbsp fresh sage, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh, thyme, chopped
1 tsp dried oregano and basil
Splash of prosecco
2 eggs *omit if vegan and sub with 2 tbsp olive oil
2 cups of vegetable stock
1 bunch of parsley, chopped
1/2 C goji berries
1/3 C walnuts, roughly chopped
Salt and pepper to taste
1/4 C olive oil
Preheat oven to 350
Rip apart both loaves of bread and spread on 2 separate cookie sheets, bake for 8 minutes until dry
In a skillet, brown the meat (if using) and onion, about 10 minutes.
Add celery, apple, spices, and prosecco
Combine bread, skillet ingredients and the remaining ingredients in a large bowl. Mix gently to combine.
Pour into oil greased 9x13 pan and cover with foil. Bake 30-45 min until hot. You may want to stir the stuffing at around the 25 minute mark.
*Serves around 30 people, so feel free to cut the recipe in half for smaller gatherings