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Vegetarian Thanksgiving Dressing
1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
black pepper
1/2 cup white wine
veggie broth or broth made from chicken flavor veggie broth mix
1 equivilent non fat egg stuff, or EnerG Egg Replacer, equivilent to 1 egg
salt, optional
Saute all the veggies in white wine. Add herbs to the sauteeing
veggies. Cook til veggies are tender but not limp and mushrooms
have let go of their juice. Mix veggies with bread cubes. Add
egg and enough broth to make it all quite moist but not soupy, you
know, just right. Bake covered about 30 minutes, uncover and bake
15 minutes more. Serve with mushroom gravy.
MUSHROOM GRAVY
1 pound mushrooms, sliced
1 small onion, sliced
2 cloves garlic, minced
Saute all in about 1/3 cup white wine.
When veggies are soft, add about 2 - 3 tablespoons of flour, stir
and cook for a minute or two. Add about 2 cups of one of the
following: veggie broth, chicken flavor veggie broth, or nonfat
milk, use dairy or lowfat soy , they both work. Stir and heat til
thickened.
If you want a creamier, near strogonav sauce, add about 1/3 cup
yogurt but add some of the sauce to the yogurt, then add back to
sauce. Heat this all together but do not boil.
If you want it darker, richer, add a bit of soy sauce or Bragg's
Aminos.
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Stuffing 01