Dressing/stuffing is pretty much one of the parts of this meal.
I love stuffing/dressing at Thanksgiving. It's always been one of my favorite parts of the meal. And I keep looking for fun ways to experiment with this dish. A lot of traditional recipes call for egg and butter, which we can't do. Here's the traditional option we'll be doing this year.
How can kids help? My son enjoys chopping onion in the chopper. Stirring is another task perfect for different ages.
Ingredients:
10-ounce bag (3 cups) of breadcrumbs
1 C of bacon or pancetta
2 Tbsp. olive oil
1 C onion, chopped
3 cloves of garlic
3/4 C celery, chopped
3/4 C Granny Smith apples, chopped
1/2 C baby bella mushrooms
5 Tbsp. soy-free, vegan buttery spread
3 C chicken broth
What to do:
Preheat oven to 375 degrees.
Cook bacon to perfect crisp texture; set aside.
Place cooked bacon into bowl, add breadcrumbs and set aside.
Add olive oil to skillet over medium heat.
Add onion, celery, garlic, apples. Cook for 4-5 minutes.
Add mushrooms. Cook for another 4-5 minutes.
Add cooked veggies to bowl.
Add green chilies, buttery spread and broth.
Stir until breadcrumbs are no longer dry.
Pour mixture into greased baking dish.
Cover with foil; bake for 30 minutes.
Remove foil, and bake for 20 minutes more.