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3 Bags of seasoned stuffing mix (or you can make your own bread croutons)
1/2 stick vegan butter
2 stalks celery finely diced
1 yellow onion finely diced
2 red apples skin on cored and diced
2 cups red wine
1 cup raisins
4 cups Veggie broth
1 tsp turmeric
1 tsp thyme
1 1/2 cup organic sugar
1 tsp Salt
1/2 tsp pepper

Put butter in skillet. Add onions and celery and garlic. Sauté for a couple of minutes. Till soft. Add apples and sauté for a few minutes. Add the red wine and let it bubble together. Pour in bowl and set aside. In the same skillet add the veggie broth, turmeric and thyme. Bring to a boil and simmer for a few minutes then remove from heat.

In large bowl add seasoned stuffing croutons, apple mixture, raisins, salt and pepper and mix well. Add the broth a cup at a time to make it moist but not drenched. You may not need all the broth. Just use enough to moisten it. Add it to the skillet and bake in the oven for 30 minutes at 350.

We had a lot going on in the oven, so I did put it on the top rack and it went in an oven that was 375-400 degrees. I kept an eye on it and that might have been why it came out crispy. I encourage you to work with what you have going on in your oven. No need to stress!

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