This simple vegetarian stuffing recipe is made special with a handful of sourdough bread thrown into the mix, caramelized onions, and delicately-delicious chanterelle mushrooms.
I’m going to tell you a little vegetarian secret. Chicken broth is the absolute bane of the vegetarian’s existence. Chicken broth and anchovies. Man, it’s like butternut squash soup and pasta puttanesca and traditional Thanksgiving stuffing are their Trojan horse. The dishes look vegetarian, but nuh uh – gotcha!
As delicious as apple desserts can be, it is somewhat of a shame to drench all of those naturally-nutrition-packed bad boys in butter and sugar. So I found myself over on the Whole Living website (even while thinking about apple pie), and suddenly drooling over this recipe. And I put it on my list.
Butternut squash is hugely rich in beta carotene (Vitamin A) – and it tastes pretty great, too. The tart-sweet apples provide a perfect counter to the vitamin-rich squash, and the duo is joined deliciously by leeks, sage, and Parmesan. I love the simplicity of this recipe – with relatively few ingredients, each flavor shines, yet comes together perfectly.