Vegetable Stuffing Ingredients
- 3 cups organic whole baby carrots or you can use sliced or julienned carrots
- 1 cup diced red onion
- 1 cup celery
- 1 cup thinly sliced leeks
- 1.5 cups sliced maitake, shitake or Portobello mushrooms
- If you are not stuffing this inside a turkey, here’s what you need for your stove top vegetable stuffing (skip this part if you are stuffing the vegetables in your turkey):
- 1/2 cup olive oil or coconut oil
- 2 Tbsp. dried rosemary leaves or powder
- 2 Tbsp. dried thyme
- 2 Tbsp. dried basil
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
- Vegan or stovetop option: use sliced or julienned carrots.
- In a braising pan (like a large skillet with a top, preferably stainless steel), add olive oil or coconut oil and gently heat on the lowest setting.
- Add all spices and onion, continue to gently heat for about 3 minutes or until the onions are translucent . Use sliced or julienned carrots and follow the recipe for the olive oil and spices in the turkey recipe. Saute olive oils with spices lightly then add sea salt and all vegetables. Slow braise in a braising pan (like a deep skillet with a top). Braise on low until the carrots are soft.
- If you are making a turkey, add your vegetable stuffing inside the cavity of the turkey and place any excess in the bottom of the roasting pan around the turkey (alternatively, you can make the stuffing on your stovetop).
Most of these recipes can be prepared 2–3 days before serving to make your kitchen time easier and give you more time to connect with friends and family on Thanksgiving day. Remember to ask your loved ones to pitch in and your guests to bring one of these side dishes! View the Complete Thanksgiving Menu…
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