Food Wise: A Simple, Flavorful Vegetarian Stuffing

| 11/25/2008 3:20:37 PM

My vegetarian sister-in-law will be in town this week for Thanksgiving. I am excited to see her (it has been a couple of months since she was here). I am also excited about trying a new vegetarian stuffing, which I won’t be cooking in the turkey, so she can enjoy it too.

leafy_greens_fennelI have two issues to deal with: In order for Laura to eat the stuffing, I can’t use turkey or any turkey drippings, and I cannot stand celery, so this omnipresent stuffing vegetable won’t be part of my ingredient list. My solution is to use vegetable stock to moisten the bread stuffing and to skip the celery altogether, although leeks would probably be a nice substitution as they too add a nice crunch and color. 

Photo By meganpru/Courtesy flickr
Fennel, also known as anise, has a licorice taste. 

With this in mind, I find myself, again, making my own recipe, which I am never afraid to do. I found a recipe for a mushroom stuffing that calls for crimini mushrooms, fennel and ham. It is simple enough, so I am getting rid of the ham and adding garlic so the stuffing is more flavorful.

To make my stuffing a little greener I am thinking of tossing some arugula, also known as rocket, at the very end. When I was in Rome years ago, I had a very simple margherita pizza topped with an arugula salad. It gave the pizza a great flavor, and I think it will do the same to my stuffing.

This is the recipe I have come up with. I don’t have pictures of the finished product, but I will post some next week.

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