Thanksgiving stuffing, but not as you know it – crispy golden fried balls of stuffing served with a rich French onion gravy to dunk.
Done in 3 hours
Serves 4
1 loafwhite bread
1 largewhite onion, finely chopped
4garlic cloves, minced
250gmushrooms, finely chopped
2apples, grated
2ribs of celery, finely chopped
3carrots, grated
Handfulfresh thyme and sage, finely chopped
500mlvegetable stock
Salt and pepper, to taste
Equal parts flour and water slurry
50gpanko breadcrumbs
Vegetable oil, for frying
4onions, sliced
4garlic cloves, minced
2 tbsp plain flour
Splash of vegan red wine
250mlstock of choice
1 tspfresh thyme
Salt and pepper, to taste
This vegan stuffing recipe is packed with flavour, and is made even more delicious after being coated in panic and deep fried. They can be enjoyed on their own, with aioli or cranberry sauce, but I've made a simple French onion gravy here.
Dice your bread, then pop into the oven at 150 for 45 minutes or until dried out.
Chop and saute all of your veggies before adding the chopped herbs, salt, and pepper. Transfer to baking dish
Mix with the croutons and stock - I used around 300ml stock but this will depend on the bread you used. Pop into a 200 C oven for 15 minutes or until golden on top. Allow to cool and set in the fridge overnight preferably, or at least 2 hours
Slice all your onions, then sauté with olive oil and garlic until soft and jammy. Add thyme and flour, cook for a couple of minutes before deglazing with red wine and adding stock. Season with salt and pepper, and let cook for 10-15 minutes on low.
Form the cooled stuffing into balls. Toss the balls in flour slurry and panko breadcrumbs.
Deep fry in vegetable oil at 180 C until golden brown and crispy. Finish with flaky salt, and dunk in the french onion gravy. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
