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Meet My New Best Friends: Stuffing & Gravy

Just in time for your next holiday dinner!  We tried two new vegetarian recipes for Thanks-Living and both dishes turned out truly and utterly fabulous.  They were so fabulous that the carnivores at our table preferred the vegetarian gravy over the meat based option – it was that good!

Vegetarian Gravy

  • 1/4 cup vegetable oil
  • half-a-stick of butter
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 tablespoons soy sauce
  • 2 cups vegetable broth
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Directions

    Heat oil and butter in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour and soy sauce to form a smooth paste (this will be very thick). Gradually whisk in the broth. Add sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

    Vegetarian Dressing

  • 8 tablespoons (1 stick) unsalted butter
  • 1 medium onion, cut into 1/4-inch dice (about 2 cups)
  • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
  • 1 (14-ounce) package seasoned bread stuffing cubes
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon celery salt
  • 1 teaspoon dried sage, crumbled
  • 1 teaspoon dried rosemary (we used basil because we were out of rosemary and it was fine), crushed
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups hot vegetable broth (reserve 1/2 cup)
  • Directions

    In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.  Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary (or basil), thyme, salt, and pepper. Stir in 1 1/2 cups of the hot vegetable broth.

    Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer.

    Hope this helps with your holiday planning!  Have a super Meatless Monday :).

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    7 thoughts on “Meet My New Best Friends: Stuffing & Gravy

    1. Back to school/work today. Sometimes I wish the holidays could go on forever. We might try to go to the boot camp class at our gym this evening. If not, we will be back to our 4 days a week workout routine starting tomorrow. Hope everyone has a great Meatless Monday.

    2. Back from Seattle, and I have been busy, Black Friday and Cyber Monday were good to Inperspire Fitness Towels. Both the stuffing and gravy were great, even Elvis would have liked that gravy.

    3. Those recipes look mouth watering good! Like Paula Dean, I like me some buttah, and I’m willing to run a few (dozen) extra miles to make it work. 😀

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