Thanksgiving marks one year since I launched BEACHBalabuste. A lot has happened in my life. I’ve got a lot of ideas about how I may expand BEACHBalabuste beyond food. But, more on that another day.
Today, I bring you my Thanksgiving stuffing – I believe that it is a play on a WW recipe. I love using challa for this stuffing, it brings a richness and depth that goes beyond cornbread or sandwich bread croutons. There is truly something about this stuffing that brings Thanksgiving together.
1 Challa, cubed
1 tsp dried thyme
Salt & Pepper, to taste
1 small Onion, diced
3 Carrots, diced
3 Celery Ribs, chopped
1 medium Apple, diced
1 small bunch fresh Parsley, chopped
Vegetable Broth
2-4 Vegan Sausages,
Spread challa cubes on baking sheet, season with thyme, salt & pepper and toss with a light coat of olive. Bake at 350 until cubes are toasted and starting to brown, stirring throughout the process.
Meanwhile, sautee onion, carrot, and celery, until they begin to soften. Add apple and parsley and continue to cook, stirring frequently. Stir in vegetable broth a little at a time so that it is absorbed, and challa croutons begin to soften.
Just before serving, brown vegan sausage, cut and mix into stuffing.