Ina Garten’s Apple Stuffing, But Vegetarian.

Ina Garten’s Apple Stuffing, But Vegetarian.

Ina's dressing is amazing. Filled with large chunks of bread from a boule, large chunks of apples and fresh herbs with sausage. We took many liberties when making a vegetarian copycat. Still delicious, maybe even better.

Course Side Dish

Cuisine American

Keyword Dressing, Stuffing, Thanksgiving

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 316kcal

Ingredients

1 pound 1-inch bread cubes artisan loaf
8 tbsp Salted butter 1stick, half reserved
1 large White onion
3 stalks Celery
2 Gala apples peeled, cored and diced
1/4 cup Raisins
2 tbsp Parsley
1 tbsp Orange marmalade
1 tsp Poultry seasoning
½ tsp Kosher salt
½ tsp Black pepper ground
2 cups Vegetable stock

Instructions

Preheat oven to 250 degrees F.
Cut the bread loaf (1 pound) into slices, then into cubes about ½ inch in size.
Soak the raisins in warm water for at least 30 minutes.
Put the bread cubes on a baking sheet and bake them in the oven for 30 minutes. Cubes will be lightly toasted and dry. Can be done a day ahead.
Dice the onion (1 large), and dice the celery (3 stalks). Chop the parsley (2 tbsp)
Peel, core and dice the apples (2)
In a large sauté pan, melt the butter and add the onion, celery, apples, poultry seasoning (1 tsp) salt and pepper (1 tsp) and marmalade (1tbsp). Sauté the mixture for 10 minutes, until the mixture is soft.
Combine the bread cubes, cooked vegetables, raisins and chopped Parsley (2tbsps) in a large bowl and then add the vegetable stock (2 cups). Mix well.
Butter or spray a casserole pan 13 x 9. Layer the top of the stuffing with thin slices of butter (4 tbsp.) Pour the stuffing into the pan and cover with plastic wrap. Refrigerate for 2 hours but best overnight.
Preheat an oven to 350 degrees F (180 C) Cover the dish with foil and cook for 45 minutes. Remove the foil and cook another 15 minutes. Keep warm or serve immediately.

Nutrition