PS Holiday Stuffing Casserole & Acorn Squash

Jazzy Vegetarian harvest pie &   acorn squash.jpg

Chef: Laura Theodore, The Jazzy Vegetarian




Makes: 6 Servings

Prep Time:

Cook Time:

Total Time:

INGREDIENTS

Holiday Stuffing Casserole

Potato/Bean Layer

  • 3 c peeled and chopped white potatoes

  • 1 ½ c cooked white beans (drain and rinsed if canned)

  • ¼ t garlic powder

  • ¼ t sea salt

  • 1 t dried marjoram leaves

Stuffing

  • 4 c whole-grain bread cubes, from 7-9 slices fresh whole-grain bread

  • 3 t Italian seasoning

  • ½ t sea salt

  • 2 c diced onion

  • 1 ¼ c vegetable broth

  • 1 t dried basil

  • 1 c diced celery

  • 4 c diced mushrooms

  • 2/3 chopped pecans

Garnish

  • ½ t paprika, plus more as needed

DIRECTIONS

Preheat the oven to 400 degrees F. Line an 11 x 7” baking pan or casserole dish.

Potato/Bean Layer

  1. Fit a large sauce pan with a steamer insert.

  2. Add 2” of cold water, and then add the potatoes.

  3. Cover and bring to a boil.

  4. Steam for 15 to 20 min, until they are soft, but not mushy.

  5. Put the potatoes, bean, garlic powder and salt in a high performance blending appliance and process until smooth.

  6. Transfer to a medium-size bowl and stir in the marjoram.

Stuffing

  1. While the potatoes are steaming, cut the whole-grain bread into 1/2” cubes.

  2. Put the bread cubes, Italian seasoning and salt in a large bowl and toss to combine.

  3. Transfer to a large, rimmed baking sheet and bake for 10 to 15 min or until the bread is slightly crisp.

  4. Put the pan on a wire rack and let cool.

  5. While bread cubes are cooling, prepare the stuffing by combining the onion, ¼ c vegetable broth and the basil in a lg skillet.

  6. Cook over medium-low heat, stirring occasionally, for 7 min.

  7. Add celery and ¼ c broth, cover and cook, stirring occasionally, for 5 min, or until most of the liquid has cooked down, leaving the mushroom mixture very moist but not soupy.

  8. Stir in the pecans and remove the skillet from the heat.

  9. Put the remaining 1 ½ c vegetable broth into a small sauce pan.

  10. Bring to a simmer over medium heat.

  11. Put 4 c of the toasted bread cubes in a lg bowl.

  12. Add the mushroom-pecan mixture and stir gently to combine.

  13. Pour in ½ c of the hot vegetable and stir to combine.

  14. Add as much of the remaining broth as needed so the mixture is moist but NOT soupy.

  15. (If mixture still seems dry after adding all of the broth, add a small amount of water.)

Assembling Casserole

  1. Spread the stuffing in an even layer in the bottom of the prepared baking pan or casserole dish.

  2. Spread the potato/bean mixture over the stuffing in an even layer.

  3. Sprinkle with paprika.

Bake & Serve

  1. Cover loosely and bake for 40 -45 min.

  2. Uncover and bake for 5- 7 min, until slightly golden on top.

  3. Cool for 15 min.

  4. Serve warm.

Maple Baked Acorn Squash

INGREDIENTS

  • 2 small acorn squash, halved and seeded

  • 4 T maple syrup

  • 1 t ground cinnamon or Pumpkin Pie Spice

DIRECTIONS

  1. Preheat the oven to 400 degrees F.

  2. Line a rimmed baking bap with unbleached parchment paper.

  3. Put the acorn squash halves, cut-side-up, on the prepared baking pan.

  4. Put 2 heaping t of maple syrup and ¼ t cinnamon or pumpkin spice in the center of each squash.

  5. Tent with foil and bake for 40-50 min or until the squash is soft and filling is bubbling.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian.

Experience the JazzyVegetarian @ www.jazzyvegetarian.com,

www.lauratheodore.com, www.vegan-ease.com

Streaming Online Television Channel: www.jazzyvegetariantv.com

Social Media: https://www.facebook.com/JazzyVegetarian/

Youtube: https://www.youtube.com/user/thejazzyvegetarian

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