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Captain's Log, Stardate -311077.192827245

The stuffing I make at Thanksgiving/Christmas (or whenever we fancy, for that matter) is an ever-changing entity, but I will try and reign it in to something you may be able to replicate. It's a great recipe for using up your stockpile of stale-ish or frozen bread. The gravy is a scratch made vegan creation I came up with one day and the cranberry sauce is the condiment in it's simplest form.  Together, a perfect main for your perfect holiday celebration (or any weeknight!)

RUSTIC VEGETARIAN STUFFING

12 c bread (this can be hamburger buns, onion buns, white bread, whole grain, etc. Pretty much anything goes, just make sure that more than half is some variation of white bread.)

2 tsp vegetable oil

1 large onion, chopped

1 large stalk celery, chopped

2 c mushrooms, sliced

2 c vegetable broth (or chicken broth made with vegetarian chicken bouillon)

1 apple, grated

1/2 bag of plain potato chips (roast chicken flavour are also tasty)

1 tsp dried thyme

1 tsp dried sage

salt and pepper

1/2 c dried cranberries, chopped (optional)

1/2 c roasted chestnuts, chopped (optional)

2 "turkey" burgers, chopped into 1/2-inch cubes (optional; if you can get a hold of some vegetarian turkey burgers you're golden, but the stuffing is just as great without.)

In a sauce pan over medium heat sauté the onions, celery and mushrooms in the oil until soft. Add the stock, grated apple, cranberry, and chestnuts. Simmer for 2-3 minutes.

Meanwhile, in a very large mixing bowl hand tear the bread into bite sized pieces. Crush the potato chips and add to the bread. Add the stock mixture to the bread along with the thyme, sage, salt and pepper. Mix until well combined.

Grease a deep casserole dish. Empty the mixture into the dish, firmly pack it in and place a greased piece of tin foil over top. Let it cool for at least 20 minutes or overnight, as long as you've got it in the dish.

Preheat your oven to 325º. Bake the stuffing for 60-70 minutes or until the top is kind of crusty. I'd tell you to let it cool but sometimes the aroma is just too much to resist.

VEGAN GRAVY

2 tbsp oil

1 tbsp flour

1 1/2 c vegetable stock (or the "chicken" bouillon kind)

1/2 tsp poultry seasoning

In a sauce pan over medium heat sauté the flour in the oil to get rid of the raw flour taste. Whisk the broth into the flour mixture. Add the poultry seasoning and simmer until thickened, stirring occasionally.

SIMPLE CRANBERRY SAUCE

1 c water

1 c sugar

4 c fresh cranberries (frozen work too)

In a sauce pan bring water to a boil and stir in sugar until dissolved. Add the cranberries and return to a boil. Reduce heat and let simmer for 10 minutes until cranberries burst. Let the sauce cool to room temperature, then place in fridge to cool fully. As the sauce cools it will thicken into the wonderful jam-like condiment you know and love.