Our favorite vegetarian cornbread stuffing with apples, lovingly adapted from The Silver Palate’s meaty version. Plus a roundup of 36 great meatless Thanksgiving recipes.
Even more than Styx, even more than The Police, even more than Depeche Mode or Ace of Base, my favorite thing about the Top 40 radio station of my high school years was a short PSA that simply said, “Mozart wrote his first symphony at the age of four. How’s yours coming?” It was more of a PDA, really, by which of course I mean a Public Disservice Announcement. That was my favorite kind of PDA in high school by far.
Well, Thanksgiving is only four days away, so by way of PDA, I ask you all: How’s your Thanksgiving menu coming? And by way of PSA, I offer a roundup of gobble-worthy recipes from Umami Girl’s archives. And I’ve saved the best for last. It’s a vegetarian adaptation of the Silver Palate’s runaway success of a cornbread stuffing. If I do say so, having eaten both the original version and the adapted version within the same week, I think the meatless types among you will be as happy as your carnivorous friends. Gobble, gobble.
- Spicy Skillet-Tossed Pepitas
- Marinated Goat Cheese
- Homemade Gravlax
- Oysters with Mignonette Granita
- Phyllo Purses stuffed with Greens and Gorgonzola
- Alice Waters’ Rustic Fava Bean Purée
- Mushroom Crostini
- Winter Greens with Olive Vinaigrette and Goat Cheese Croutons
- Zuni Cafe’s Radicchio Salad
- Kohlrabi Remoulade
- Raw Beet Salad
- Dandelion Greens with Bacon and Warm Vinaigrette
- Fennel and Orange Salad with Olives
- Simple Potato Leek Soup
- Straciatella with Spinach
- Gingered Butternut Soup
- Tortellini and Spinach in Broth
- Celery Root and Apple Soup -and- Carrot Ginger Soup
- Warm Farro with Broccoli and Shiitakes
- Acorn Squash Lasagna with Béchamel Sauce
- Jicama, Black Bean & Corn Salad
- Spinach and Portobello Lasagna
- Classic Baked Macaroni and Cheese
- Winter Squash, Shiitake and Radicchio Lasagna
- Linguine with Beet Roquefort Sauce
- Braised Kale and a Cruciferous Side Dish Roundup
- Mom’s Homemade Applesauce
- Williams Sonoma’s Spiced Cranberry Chutney
- Red Cabbage and Apples
- Cream-Braised Brussels Sprouts
- Sweet Potato Salad with Chili-Lime Dressing
- Salt and Vinegar Broiled Fingerling Potatoes
- Parsnip Spice Cake
- Apple, Goat Cheese and Honey Tartlettes
- Gourmet Magazine’s Pomegranate Gelato
- Decadent Dark Chocolate Tart
Still hungry? Don’t forget about last year’s Thanksgiving Recipe Roundup from around the web!
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- 12 tablespoons (1 1/2 sticks) butter, divided
- 2 1/2 cups finely chopped yellow onions (from about 2 medium onions)
- 1 1/2 cups finely chopped celery (from 2 to 3 stalks)
- 3 tart apples (such as Granny Smith, Jonathan or Winesap), skin on, cored and diced
- 4 1/2 cups diced or coarsely crumbled cornbread
- 4 1/2 cups oven-dried bread cubes from white, or simple whole wheat bread*
- 1 cup finely chopped walnuts or pecans
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 2 eggs, lightly beaten
- 3 cups good vegetable broth
- Salt and pepper
- Preheat the oven to 325°F with a rack in the middle. Melt half the butter in a 12-inch skillet over medium-high heat. Add the onions and celery along with a generous sprinkle of salt and pepper and cook, stirring occasionally, until softened but not browned, 10 to 15 minutes. If necessary, reduce the heat to prevent browning. Transfer all the contents of the skillet to a large bowl.
- In the same skillet, melt the remaining butter. Add the diced apples and raise the heat to high. Cook, stirring occasionally, until the apples are browned in spots but not mushy, 5 to 10 minutes. Add all the contents of the skillet to the mixing bowl with the onion mixture.
- Add the cornbread, bread cubes, nuts, parsley, thyme, sage, and a generous sprinkle of salt and pepper to the bowl. Mix gently but well with your hands. Pour the beaten eggs and the stock over the contents of the bowl, and mix again with your hands to moisten all the bread.
- Spoon the stuffing into a 9x13x2-inch baking dish. Bake, uncovered, for 45 minutes. Serve hot.
- * To dry your own bread cubes, preheat the oven to 250°F with one rack near the top and one near the bottom. Cut the bread into 1/2-inch dice. Spread it in a single layer on a couple of sheet pans. Bake the bread until it is completely dry, about an hour. Every 15 minutes, stir the bread and rotate the pans from front to back. Halfway through the cooking time, also move the top sheet pan to the bottom and the bottom one to the top. It's also fine to buy pre-dried bread, as long as it's good-quality bread without extra seasoning. Whole Foods sells a good house brand of "stuffing cubes" in a plain plastic bag at this time of year.