Thanksgiving Stuffing Skillet Bake

skillet 1As Thanksgiving approaches I am reminded of how grateful I am to have so many I people I love. People I love to cook for. Also how much I wish there were less traffic and intense planning leading up to said cooking…

But never mind that now.

I’ve noticed that quite a few folks are still looking for Thanksgiving mains that don’t involve poultry or meat of any kind. Yup, it’s sort of last minute, but hey, I haven’t decided what’s going into my sweet potato dish yet either.

That’s a lie, I’m just trying to make you feel better…

Anyway, as a guest, it’s always so nice to have a vegetarian dish that doesn’t feel like a side dish, an afterthought. So if you are trying to make a vegetarian welcome (or convince your Omni family that plants taste amazing!) this is one of my favorite creations from the recent past, and fits that bill nicely. It’s got great texture and is hearty and savory enough not to feel like “just a pile of vegetables.” Serve it slathered in cranberry sauce or veggie gravy or a tangy cashew cream and I’m sure you’ll wow your guest so. 

Thanksgiving Stuffing Skillet Bake
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A savory and hearty vegetarian dish that feels like a main course, no poultry required.
Thanksgiving Stuffing Skillet Bake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A savory and hearty vegetarian dish that feels like a main course, no poultry required.
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400
  2. -In a food processor, process almonds to a coarse meal. Some pieces will be bigger, that is ok.
  3. -In a high speed blender spice grinder or clean coffee grinder, process flax seeds to a powder.
  4. Coarsely chop remaining raw, mixed nuts.
  5. Coarsely chop chestnuts if whole, leaving them in large pieces.
  6. Add all ingredients to a bowl and mix well. You may need to use your hands.
  7. Transfer to an oiled 12 inch cast iron skillet or other oven safe skillet or pie pan.
  8. Bake in the center of the oven for 15 minutes, then turn the heat down to 350
  9. Bake for another half hour, keeping an eye out to make sure it doesn’t burn. If it is browning quickly, cover the top loosely with foil.
  10. Cut into wedges and serve.
Recipe Notes

To make this vegan, simply remove the eggs and add 1/2 cup of water to the mix.

Keeps well frozen, wrapped tightly.

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Skillet 3