Edibles

Great Edibles Recipes: Vegetarian Stuffing, Source: http://vegangoodthings.blogspot.com/2010/11/thanksgiving-tradition-to-share-wild.htmlThanksgiving is a wonderful and delicious time of the year. Family and friends gather from near and far to enjoy each other’s company and feast on arguably some of the most tasty potlucks we’ll see until next season. This medicated recipe is for all you vegetarians out there who may find it increasingly difficult to find dishes or sides suitable for your dietary needs. This vegetarian stuffing features an assortment of wild mushrooms, onions and celery, and a medley of fresh herbs to bring you all those Thanksgiving flavors without any of the guilt!

Serves 10

Here’s What You Need:

  • ¾ cup cannabis-infused butter
  • 1 tablespoon extra virgin olive oil
  • 9 cups (1 lb) of diced assorted mushrooms (shiitake, crimini, chanterelle, etc.)
  • 12 generous cups 1-2 day old ciabatta bread (cut into 1″ cubes)
  • 3 cups diced onions (roughly 1 lb of onions)
  • 2 cups chopped celery (4-5 stalks)
  • ¼ cup fresh parsley (chopped)
  • 2 tablespoons fresh sage (chopped)
  • 8-10 sprigs of fresh thyme (chopped)
  • 3 sprigs of fresh rosemary (chopped)
  • 5 oz baby spinach leaves
  • 2 eggs (whisked)
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup vegetable broth (if your stuffing is too dry, increase the amount by ¼ cup until you reach the desired texture).

How to Make Vegetarian Stuffing

To begin, cut the bread into 1″ cubes. You should let the bread become stale before attempting to use it for your vegetarian stuffing, as fresh bread will turn to mush. Simply lay the bread cubes out on a parchment lined baking tray on top of your kitchen counter for at least 1-2 days prior to cooking.

When ready to make the stuffing, melt ¼ cup of the cannabis-infused butter in a large skillet over medium heat.

Then, add the sliced wild mushrooms, and season them with a sprinkle of salt and black pepper. Stir the mushrooms and allow them to cook until they start to become tender, roughly 8 minutes.

Once fully cooked, transfer the mushrooms from the skillet to a plate or bowl, and set them to the side for now.

Next, melt the remaining ½ cup of cannabis-infused butter in the now empty skillet over medium heat.

Slice the celery and dice the onions – add them both to the skillet containing the melted cannabutter. Saute these vegetables for roughly 10-12 minutes, or until the onion becomes translucent and both are tender.

Add the spinach to the skillet, toss the veggies, and cook until the spinach is just wilted, about 1-2 minutes.

Remove the vegetable medley from the heat and add it to the bowl containing the sauteed mushrooms.

In a small bowl, crack open 2 eggs and whisk until beaten and set them to the side.

In a large bowl, combine the bread crumbs, sauteed vegetables and vegetable stock. Mix to combine.

Next, chop the fresh herbs, and season the stuffing with salt and black pepper. Mix well once more.

Taste the stuffing for seasonings and adjust as needed. If the stuffing is too dry, feel free to add an additional ¼ cup of vegetable broth until you reach the desired consistency.

Proceed to add the 2 whisked eggs and mix the stuffing well one last time.

Prepare a 13×9 baking dish with some nonstick cooking spray.

Pour the stuffing mixture into the greased baking dish. At this point in the recipe, your stuffing can remain at room-temperature until you’re ready to bake it.

When ready to cook, preheat the oven to 350 degrees Fahrenheit.

Place the vegetarian stuffing into your preheated oven for 50-60 minutes, or until browned and crispy.

After this time, remove the vegetarian stuffing from the oven and allow it to stand for at least 1o minutes before serving.

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!