This week I am keeping it short and sweet (OK, savory) by simply offering two stuffing recipes. One is a vegan entrée; the other is for the turkey. Both are decadent.
Roasted Acorn Squash with Wild Mushroom Stuffing
4 acorn squash, halved and deseeded
1 head of garlic
1/4 cup olive oil, divided
10 cups cubed bread
2 small onions chopped
4 celery stalks, chopped
1 fennel bulb, chopped
1 cup chopped cremini mushrooms (Far West Funghi at the Napa Farmers Market)
1/2 cup chopped oyster mushrooms (Far West Funghi)
1 cup chopped shiitake mushrooms (Far West Funghi)
1 leek, thinly sliced
1/2 Tbsp. fresh sage, chopped
1 tsp. fresh thyme, minced
1/2 cup chopped almonds
1 Tbsp. nutritional yeast (or Parmesan if not vegan)
2 cups mushroom stock
Garnish: chopped parsley and pomegranate arils
Preheat oven to 400 degrees Fahrenheit. Cut 1/4 inch off the top of the garlic bulb and drizzle with about 1/2 Tbsp. olive oil. Turn to coat, then season the exposed garlic bulbs with salt and pepper. Wrap in foil and roast in the oven for about 50 minutes.
Line a baking sheet with tin foil and drizzle the cut side of the squash with about 1 Tbsp. olive oil and season with salt and pepper. Roast cut side down (with the garlic) for about 50 minutes, or until tender.
Meanwhile, add the bread cubes to a large baking tray and drizzle with about 1 Tbsp. olive oil and season with salt and pepper. Toast for about 20 minutes, or until golden brown.
Add the onions, celery, fennel and mushrooms to a large Dutch oven and drizzle with the remaining olive oil. Season with salt and pepper and cook for about 10 minutes. Remove from heat and add the sage and thyme. When garlic is roasted, squeeze 2-3 roasted cloves into the vegetable mix (save the rest for another use).
To make the topping, toast the almonds and the nutritional yeast* in a dry pan over medium heat until golden brown, about 5 minutes.
Add the toasted bread cubes to the vegetable mix and moisten with the mushroom broth. Taste for seasoning, adding more salt and pepper if needed.
Flip the roasted squash halves over on the baking sheet and fill with the stuffing, packing it down with a metal spoon. Sprinkle with the almond topping and bake for about 20 minutes. Garnish with chopped parsley and pomegranate arils and *cheese, if using.
Roasted Garlic and Kale Stuffing
6 Tbsp. extra-virgin olive oil, plus more for baking
2 cloves garlic, halved crosswise
4 shallots, thinly sliced
4 celery stalks, finely chopped
Freshly ground black pepper
1/2 cup dry white wine
2 bunches Tuscan kale, stems removed and leaves torn
2 Tbsp. chopped fresh sage
2 Tbsp. chopped parsley
10 cups torn baguette or other crusty bread, dried overnight
1 cup freshly grated Parmesan
2 large eggs
3 cups low-sodium chicken or vegetable broth, divided
Preheat oven to 400 degrees and lightly oil a 3-quart baking dish.
On a large square of aluminum foil, drizzle garlic with 2 tablespoons olive oil and season with salt and pepper. Wrap up foil and roast until garlic cloves are very soft, 40 to 50 minutes. Unwrap and let cool, then squeeze cloves from peels and set aside. Reduce oven to 350 degrees.
Meanwhile, in large skillet over medium-high heat, heat 2 Tbsp. oil. Add shallots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Add white wine and simmer until almost evaporated, about 1 minute. Add kale a few handfuls at a time and cook, tossing, until wilted, about 4 minutes, then season with salt and pepper.
Transfer mixture to a large bowl, then add herbs, baguette, roasted garlic, and half the Parmesan and toss to combine.
In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until baguette pieces seem hydrated (you might not use it all).
Transfer mixture to prepared baking dish, drizzle with remaining olive oil, and sprinkle with remaining Parmesan. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 425 degrees and continue baking until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.