Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

  • 10 cups cubed and dried vegan bread (can be gluten free)
  • 5 cups vegetable broth
  • 2 white or yellow onions chopped fine
  • 6 celery stalks cut into small pieces
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon sea salt
  • 1 pound fresh mushrooms sliced
  • 1 cup cooked wild rice (instructions below)
  • 1 cup shelled pine nuts
  • 2 shots vegan worcestershire sauce
  • 1/4 cup vegan butter
  • 1 cup dried cranberries

Method: Preheat oven to 200 degrees. Boil wild rice with water according to package directions until tender (about 40 minutes). Sauté onions, mushrooms, celery and seasonings in the vegan butter. Sauté pine nuts separately in a little bit of vegan butter until golden brown. Mix all ingredients in a large pan adding vegetable broth as you stir it in. Test for consistency and add more broth if too dry. Fluff with a large fork. Bake on low heat for ½ for an hour or longer.

Makes 20 servings. Sure to please even the stuffing haters.


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