Holiday Stuffing Casserole

ABOUT THE RECIPE:

This Vegan Holiday Stuffing Casserole can be the star of a traditionally inspired, festive plant-based menu.

Makes 6 servings

INGREDIENTS:

POTATO/BEAN LAYER

• 1 tablespoon extra-virgin olive oil, plus more as needed (optional)
• 3 cups peeled and chopped white potatoes
• 1½ cups cooked white beans (drained and rinsed if canned)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon dried marjoram leaves

STUFFING

• 4 cups whole-grain bread cubes, from 7 to 9 slices fresh whole-grain bread (use gluten-free if needed)
• 1 tablespoon Italian seasoning blend 
• 1/2 teaspoon salt
• 2 cups diced onion
• 2 to 2¼ cups vegetable broth, divided 
• 1 teaspoon dried basil
• 1 cup diced celery
• 4 cups diced mushrooms
• ⅔ cup chopped pecans

GARNISH

• 1/2 teaspoon paprika, plus more as needed

Preheat the oven to 400 degrees F. Coat an 11 x 7-inch (or similarly sized) baking pan or casserole dish with oil. (Alternately, use a non-stick baking dish.) 

To make the potato/bean layer, fit a large sauce pan with a steamer insert. Add 2 inches of cold water, and then add the potatoes. Cover and bring to a boil. Steam for 15 to 20 minutes, until they are soft, but not mushy. Put the potatoes, beans, garlic powder, and salt in a blender and briefly process (or pulse) until almost smooth. (Do NOT over process, or the mixture will be too stiff.) Transfer to a medium-sized bowl and stir in the marjoram. Alternately, you may put the potato/bean mixture into a medium-sized bowl and mash together using a potato masher until almost smooth, and then stir in the marjoram.

While the potatoes are steaming, cut the bread into 1/2-inch cubes. Put the bread cubes, Italian seasoning, and salt in a large bowl and toss to combine. Transfer to a large, rimmed baking sheet and bake for 10 to 15 minutes or until the bread is slightly crisp. Put the pan on a wire rack and let cool.

While the bread cubes are cooling, prepare the stuffing by combining the onion, ¼ cup vegetable broth (or 1 tablespoon olive oil, see note), and the basil in a large skillet. Cook over medium heat, stirring occasionally, for about 7 minutes. Add the celery and 1/4 cup broth, cover, and cook, stirring occasionally, for 5 minutes. Add the diced mushrooms and another 1/4 cup broth, cover, and cook, stirring occasionally, for 5 minutes, or until most of the liquid has cooked down, leaving the mushroom mixture very moist but not soupy. Stir in the pecans and remove the skillet from the heat.

Put 1½ cups vegetable broth into a small sauce pan. Bring to a simmer over medium heat. Put the toasted bread cubes in a large bowl. Add the mushroom-pecan mixture and stir gently to combine. Pour in 1/2 cup of the hot vegetable broth and stir to combine. Add as much of the remaining broth as needed so the mixture is moist but not soupy. (If the mixture still seems dry after adding all of the broth, add a small amount of water.)

Spread the stuffing in an even layer in the bottom of the prepared baking pan or casserole dish. Spread the potato mixture over the stuffing in an even layer. Sprinkle with the paprika. Cover loosely and bake for 40 to 45 minutes. Uncover and bake for 5 to 10 minutes, until slightly golden on top. Cool for 15 minutes. Cut into squares and serve warm.

• NOTE: For a richer flavor in your stuffing. cook the onion in 1 tablespoon olive oil, (rather than 1/4 cup vegetable broth).