Friday, January 8, 2010

Stuffing with Pumpkin Gravy

This is sort of a "holiday" recipe, but I bought a crap ton of canned pumpkin this year aaand there are only so many loaves of pumpkin bread you can make ("No there isn't" quote the boyfriend). So if you were planning on making pumpkin pie for whatever-holiday-you-choose-to-celebrate and didn't end up making it (prolly because you were busy buying pre-xmas clearance Louboutins from Barney's) THIS is the recipe for you.

Stuffing with Pumpkin Gravy

Stuffing (tweaked from a recipe my aunt gave me):

4 c old crusty bread, cubed
1/2 large yellow onion diced
2 carrots chopped
1 tbsp grated ginger
1/2 tsp thyme
1/2 tsp sage
1/2 tsp rosemary
1 tsp fresh lemon juice
1 tsp bragg's liquid aminos (tastes waaaay better than soy sauce)
1/2 c vegetable broth
olive oil
salt and pepper to taste

Preheat oven to 375.˚ Throw cubed bread into a pan and toast in oven. Stirring frequently so they get evenly toasted. This will probably take about 10 minutes. Once toasted lower heat to 325.˚

Meanwhile, sauté onion, ginger and carrots in some olive oil. Add sage, rosemary and thyme (Yes, because I love S&G) and stir until well mixed. Turn off heat.

Once bread is toasted put into a 9x12 casserole dish (preferably with cover - if not just use aluminum foil). Stir onion mixture into bread until it is well incorporated. Sprinkle lemon juice, aminos and veggie broth onto the bread cubes. Stir and evenly coat. Cover and bake in oven for 30 minutes at lower temperature.

Pumpkin Gravy:

1/2 c canned pumpkin
1 c veggie broth
1/2 yellow onion minced (just use the other half ;)
1 tbsp earth balance (or soy marg of choice)
1/2 tsp rosemary
1/2 tsp basil
1/2 tsp thyme
pepper and salt to taste
potato or corn starch to thicken

Melt margarine in pan. Once marg is melted, sauté onion in a pan until slightly browned at edges. Add pumpkin and herbs. Mix well and add broth. Thicken by sifting starch into the broth one small handful at a time. You should wait in between handfuls, as it will thicken quickly. Salt and pepper to taste.

Ladel gravy onto stuffing and serve. Enjoy!

Love you, mean it


P.S. Above meal paired with vegan butternut squash ravioli.

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