Thanksgiving Stuffing Skillet Bake

Skillet 3

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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