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Stuffing for Turkey

Yields about 6 cups cooked stuffing  

  • 1 pound firm tofu, cut into small bits. 
  • 1 Tbsp extra virgin olive oil
  • 2/3 tsp dried sage  
  • 1/2 teaspoon dried thyme  
  • 1/2 teaspoon dried crushed rosemary
  • 2 tbsp extra virgin olive oil
  • 3 cups celery, chopped
  • 1 cup onion, chopped
  • 3 leeks, sliced thin
  • 3 granny smith apples, cored and chopped
  • 1 pound mushrooms, chopped
  • 1-2 tablespoons poultry seasoning
  • salt and pepper to taste
  • 2 eggs
  • ¼ cup turkey stock or drippings from turkey

First prepare the Almond Butter DCCC bread, doubling the recipe.  Use peanut butter or any other nut butter if desired.  After the bread cools, cut it into small, stuffing-sized cubes.  Then…

  1. Preheat oven to 350 degrees.
  2. In a large pan, brown tofu in olive oil along with sage, thyme, and rosemary. Mix well and remove to a bowl.
  3. In the same pan heat olive oil over medium heat. Add in celery, onion, apples and mushrooms, and cook until onions are translucent and celery and mushrooms somewhat softened. Mix in the poultry seasoning, salt, and pepper.
  4. In a small bowl, whisk together the eggs and turkey stock. Set aside.
  5. Combine the tofu mixture with the sautéed vegetables in a large baking dish, and add the bread cubes.  Then pour the egg/stock mixture over all.
  6. Bake, covered, for 30 minutes, uncovering for the last 10 minutes to brown the stuffing on top.

You can also stuff your turkey with this stuffing.