Sage and Potato Stuffing

Canadian Thanksgiving was last weekend so this recipe is a little late coming for that however it’s totally necessary to post this beast of a recipe. If you need a stuffed poutine ( gravy, fries and curd cheese with stuffing) then I’d suggest you cut this recipe down to a third and you’ll still have loads of leftovers. Its enough to stuff a Tofu Turkey for your upcoming cruelty-free Christmas, and it’s about 2.5 cups too much stuffing for my Seitan roll I created last weekend. What is a seitan roll? Let’s leave that for my next post!

Back to stuffing, or dressing as my boyfriend calls it. I grew up and was taught to make potato and bread based stuffing. Some people I know make rice stuffing with dried fruit, some people make stuffing from a box. Only potato bread stuffing flies with my family. This recipe therefore is similar to the one I posted in my Tofu Turkey recipe but I have better photos as well as I changed it up a bit so hold your criticism. 😉

Sage and Potato Stuffing

  • 1 large loaf of bread, I used half Italian bakery bread and half flax multigrain bread
  • 6-7 medium potatoes, washed with skins
  • 2 tbsp butter or vegan margarine
  • 1 clove of garlic grated
  • 3  tbsp of each fresh chopped, sage and chives
  • 1/4-1/3 cup of parsley
  • 1 tbsp of each thyme and tarragon
  • 2 tbsp poultry seasoning
  • 5 cloves of garlic, peeled and chopped
  • 1 medium red onion, diced
  • 2/3 pint of mushrooms, chopped roughly
  • 2 stalks of celery,washed, cut in half down the middle and chopped
  • 1 tbsp each sesame and olive oil
  • salt and pepper to taste
Method
Wash the potatoes well but do not peel them. Add them to well salted water and bring to a boil. They should cook fully in 15-25 minutes depending on size. Check done-ness with a fork periodically.
While potatoes are cooking prepare the bread by tearing bite sized pieces into a very large bowl, set aside.
 
Wash, peel and chop the garlic, celery, onions and herbs. In a medium-large fry pan heat olive oil and saute the celery and onions. Season with some of the poultry seasoning, thyme and salt and pepper to taste. Add the garlic and sesame oil and stir well. Remove from heat once all veggies are tendered and well seasoned.
  
When potatoes are done, drain and mash with butter/margarine. Add grated garlic, lots of ground pepper and the fresh chives, sage and parsley to the mash.
  
When the veggies and potatoes are cool enough to handle. Add all tot he large bowl with bread. By hand incorporate all ingredients and add the dried spices to season.  Once well blended, let cool at room temperature and store in the fridge. If you are going to stuff a ‘turkey’ you can make this the day ahead. If you are planning on eating it seperatly I suggest baking in the oven for about 20-30 minutes to heat through and form a little crust.
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