Thanksgiving dinner would be incomplete without some homemade stuffing. Impress your dinner guests with this simple, yet delicious recipe.
- 1 Loaf of day old bread (Sourdough is best)
- 2 Apples
- 4 Celery stalks
- ½ Onion
- 1 tbsp Cannabutter (or cannabis infused oil; preferably olive oil)
- Sprig of fresh thyme (or 1 tsp dried)
- Fresh sage (or 1 tsp dried)
- Fresh rosemary (optional)
- ½ tsp marjoram
- Salt and pepper to taste
- 1 cup vegetable broth
- ¼ to ½ cup soy milk
Start by heating the oven to 375 degrees, then cut up the bread into bite size pieces and place in a large bowl. Set aside.
In a small pan, heat up the cannabutter or infused oil on medium high. Fry the onions until they are translucent, about 5 minutes. Add the celery and apple and sauté for about 2 minutes before adding in the herbs.
Once you have added in the herbs, sauté for another 3 minutes, or until the onion starts to brown.
Add the celery apple mixture and salt and pepper to the bowl of bread and mix well. Add in the vegetable stock and soy milk. Stir until the bread is well coated with liquid.
Lightly oil a 9x13 pan and pour ingredients in. Spread evenly in the pan and put it in the oven.
Let bake for about 40 minutes or until the tops of the bread start to brown and the center is not mushy.
This can easily go in the oven with other baking food, even at a different temperature. If you are cooking at a lower temperature, let it cook much longer and if you are cooking at or above 400 degrees, cook for about 20 minutes, checking often toward the end to prevent the bread from burning.
Serve with mushroom gravy and cranberry sauce.
Cooking Time: 60 minutes
Active Cooking Time: 20 minutes
Photos: Amber Finnegan