Creamy Pumpkin & Mushroom Stuffing
Nov 21, 2022
Thanksgiving has been weighing heavily on my mind.
But not for the reasons you may think.
See...
...when it comes to stuffing, I lose all sense of courtesy, table manners, and portion control.
As the food is being passed across the Thanksgiving table, I inevitably dump the entire bowl of breaded goodness on my plate.
So this year, in order to curtail my stuffing compulsion, I decided everyone should get their own preordained portion in the safe haven of a ramekin.
Thus, my Creamy Pumpkin & Mushroom Stuffing Rounds.
With the creamy, rustic, and nourishing additions of pumpkin and cremini mushrooms, you get a whole mountain of deliriously delicious goodness to yourself.
I'm so happy I thought of this.
I am much more calm knowing that everyone at the table will also be able to partake in their fair share.
If you have more self control than I do, or don't have any ramekins, by all means, make this same recipe in a 13 x 9-inch glass Pyrex. The cooking temp and time is the same.
And please know that I am so profoundly grateful to you for being on this plant powerful journey with me. I honor you.
Have a most plentiful, perfectly portioned, plant powerful holiday.
Creamy Pumpkin & Mushroom Stuffing Mounds
By Debbie Adler
Serves 6
Must Have
6 cups gluten-free bread cubes
1 shallot, minced
½ cup coconut aminos (or low-sodium soy sauce)
3 cloves garlic, minced
2 cups diced celery
2 teaspoons dried thyme
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon grated fresh ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
4 cups (about 1 pound) sliced cremini mushrooms
¾ cup pumpkin puree
1 tablespoon coconut nectar (or dark maple syrup)
2 cups any plant-based milk
Must Do
1. Preheat oven to 400°F. Line a 15 x 13-inch baking sheet with parchment paper. Place six (8 ounce) ramekins on a 15 x 10-inch baking sheet.
2. To make the stuffing; Place the bread cubes evenly across the prepared baking sheet and place in the oven until the cubes are toasted, about 15 minutes.
3. Lower the temperature of the oven to 350°F.
Heat the shallots in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
4. Add the coconut aminos, garlic, celery, thyme, cumin, smoked paprika, cinnamon, nutmeg and mushrooms, stirring occasionally, until the spices are fragrant and the vegetables are tender, about 3 minutes.
5. Add the pumpkin puree, coconut nectar and toasted bread cubes and stir to combine. Add the plant-based milk one cup at a time, wait for it to be absorbed, about 3 minutes, and then add the second cup and stir. Cook until most of the liquid is absorbed.
6. Divide the stuffing evenly among the six prepared ramekins. Each cup should be completely full. Bake the stuffing mounds until they are crispy on top, about 20 minutes. Transfer the baking sheet from the oven to a wire rack and let sit for 5 minutes before serving.
Serving size: 1 ramekin CALORIES 285; TOTAL FAT 2.7g; PROTEIN 3.2g; CHOLESTEROL 0.0g; SODIUM 180mg; FIBER 4.3g; SUGARS 3.8g; TOTAL CARBOHYDRATE 29.2g
