BLACK AND WHITE STUFFING
A unique stuffing using oven-dried black Russian bread and rye bread cubes. Cauliflower, mushrooms, olives, pineapple with the traditional sauteed celery and onion creates a happy holiday culinary memory! Rosemary, coriander and smoke light up your taste buds. Serve with a beet and berry sauce and dry red wine to complete the animal-free experience!
Serves 9-12
Making dried bread cubes for stuffing:
about 1/2 loaf seedless soft rye bread (6 c.) – cut into 3/4 inch squares
about 1/2 loaf black Russian bread (6 c.) – cut into 3/4 inch squares
Place evenly on 2 baking sheets. Place in preheated 275 degree oven and bake about 30 minutes. Turn heat off and leave in oven to thoroughly dry cubes. Set aside.
1/3 c. margarine (I used Myoko vegan sweet creamery brand)
2 T. extra virgin olive oil
1-1/2 c. diced celery plus leaves
2 c. diced sweet onion, 3/8 inch squares
1 t. salt
DR. WT. 4 oz. can mushrooms stems and pieces including liquid
DR. WT. 2.25 oz. can sliced black olives including liquid
12 oz. pkg. froz. cauliflower buds, thawed and cut into nickel size
20 oz. can pineapple tidbits in 100% pineapple juice, including liquid from can
2 c. vegan mushroom broth – I used College Inn brand
2 t. ground dried rosemary
2 t. ground coriander
1 T. liquid smoke
2 t. salt
fresh grind black pepper
In extra-large pot, over medium heat, melt margarine with oil.
Add celery, onion and salt. Saute till nearly tender.
Add mushrooms and olives including liquid from cans, and cauliflower buds.
Add pineapple including liquid from can.
Add mushroom broth, rosemary, coriander, liquid smoke, salt and black pepper.
Stir well to completely moisten all bread.
Place in 9×13 inch baking dish. Smooth out top.
Place in preheated 375 degree oven, uncovered, and bake for 30 minutes.
Remove from oven and serve.
A favorite way to serve Black And White Stuffing is with beets and berries in a sauce used as a gravy applied over the stuffing.
Give it a try: GINGER BEER BEETS AND BERRIES
CHEF DAVIES-TIGHT™ 