Food & Drink Magazine

Thanksgiving Un-Stuffed

By Yonni @vegandthecity
Can't we all agree that there are two things nearly everyone looks forward to for Thanksgiving?  First, it's a time to celebrate and appreciate all of the gifts we have in our lives. Second, it's a time to be grateful for adjustable belts and elastic waistbands as we enjoy far too much food with family and friends. But let's face it, what we can't agree on is what to eat!
As food allergies and diet preferences pervade our lives, many guests may be looking for different variations on the Thanksgiving theme. As a vegan, I'm certainly not looking forward to turkey, or to stuffing that's been cooked in one, but there are other traditions I want to keep.
Here's a stuffing that will please all of your guests. If there are concerns about nut allergies, just leave them off.  Gluten-free?  Leave out the bread and just do the side-dish version, or choose a gluten-free brand.  I hope you enjoy!
You will need:

Thanksgiving Un-Stuffed

Just the root vegetables

2-3 large carrots, peeled
2-3 large turnips, peeled
2-3 large parsnips, peeled
1 butternut squash, outer skin and seeds removed
2 tsp cinnamon
1.5 + 1.5 tsp salt
1 tsp + 1 tsp ground sage
1 tsp ground nutmeg
2 TBSP + 1 TBSP extra virgin olive oil
Pam cooking spray
3 c baby brussel sprouts, cleaned but whole
12 roasted, shelled chestnuts, chopped
1/4 c pecans, chopped
1/8 c maple syrup
salt & pepper to taste
Set your oven to roast at 400 degrees. Chop the carrots, turnips, parsnips and butternut squash into big, bite sized pieces (they will shrink up a little as they cook.) Toss them in 2 TBSP EVOO, 2 tsp cinnamon, 1.5 tsp salt, 1 tsp ground sage and 1 tsp ground nutmeg and put them in the oven for 30 minutes, or until fork tender, stirring every 10 minutes.

Thanksgiving Un-Stuffed

Roots and brussels and
chestnuts, oh my!

While that's cooking, wash the baby brussel sprouts and spray them with Pam, 1.5 tsp salt and 1 tsp ground sage and then roast that, also at 400 degrees, for 10 minutes. At that point, drizzle them with the remaining TBSP of EVOO, stir in the chestnuts, and then continue to bake for another 15 minutes, or until fork tender.  (If you have a double oven, you can cut the cooking time on this dish nearly in half!)
When both vegetable dishes are done, combine them into one large bowl and gently combine them with the maple syrup, pecans and salt and pepper to taste.
For a wonderful, slightly sweet and savory side dish, you can stop there. I made it last night and it was perfect for a fall evening, and paired so well with a glass of a cabernet-syrah blend.  For stuffing, continue on like this:
You will need:
2 cups of day or two old bread. I prefer the type made from corn meal, but you can use sourdough, rye or whole wheat as well.
2 TBSP non-dairy butter
1 yellow onion, chopped
1 TBSP fresh sage, finely chopped
1 c low-sodium vegetable stockMelt the butter in a large saute pan and add the sage and onion, stirring often. You may need to use some Pam or a drop of olive oil to prevent this from sticking.
Once the onions are sweating and turning golden brown on the edges, add in the bread to coat and then quickly add in the vegetable stock. Once the bread starts to break down and "melt" in the stock, remove it from the stove and pour all of the contents of the saute pan into a baking dish. Put it in the oven, still at 400, until it starts to brown and then combine it with the vegetables, squash, chestnuts and pecans.  Serve!
Pecan pie is up next (well, if it comes out well!)

Back to Featured Articles on Logo Paperblog