Featured recipe from Marilu’s table * Henner holiday dressing
Nothing says “Thanksgiving dinner” like turkey and dressing. Here’s a traditional dressing recipe that will please everyone (well, everyone who eats turkey).
To make this vegan, just leave out the turkey sausage, and add in 6 oz (2 packages) of shiitake mushrooms, stemmed, cleaned, and sliced at the same point in the recipe. Bake outside the turkey, following the directions at the end of the recipe.
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Henner Holiday Dressing
from Healthy Holidays
makes enough for a 20 pound turkey
8 ounces soy margarine (preferably Earth Balance)
2 bunches of celery, cut in 1/2″ to 1″ chunks
2 large onions, chopped
2 pounds turkey sausage (such as Shelton Farms Breakfast sausage)
2 loaves whole grain bread, torn into 1 inch pieces
2 packages seasoned croutons
1 packet poultry seasoning, or 1 teaspoon each of parsley, sage, rosemary, and thyme
2 cups rice milk (Rice Dream) to taste
Preheat the oven to 350F. In a large skillet over medium high heat, add the margarine, celery, and onions and cook for about 5 to 7 minutes, until the onions are translucent. Add the turkey sausage to the mixture and continue cooking for 15 minutes, or until the sausage is cooked.
In a large bowl, combine the bread, croutons, and seasoning. Add the sausage mixture to moisten the dry ingredients. Stir in 1/2 cup of the rice milk at a time, until the dressing reaches the desired moistness. Stuff the inside cavity of the turkey. Place the extra dressing in a greased casserole dish, cover with foil, and bake alongside the turkey for 1-1/2 hours.
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