Holiday Stuffing Wreath
Beautify your table with a festive Holiday Stuffing Wreath that will complete any meal. Herbed vegetable wreath-shaped stuffing adorned with orange slices, cranberries and fresh aromatic rosemary. The edges are golden and crunchy; the inside is soft and flavorful.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8-10 Servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 10 cups bread crumbs
- 1-2 tbsp + 1/4 cup olive oil or vegetable stock if oil free.
- 2 sticks celery, finely diced
- 2 carrots, peeled and shredded
- 1 small onion, finely diced
- 2 small tart apples such as Granny Smith, peeled and shredded
- 2 tbsp freshly squeezed lemon juice
- 4 tbsp fresh chopped parsley
- 1 tbsp garlic powder
- 3 tbsp dried sage
- 2 tsp dried thyme
- 2 tbsp dried mustard powder
- 1 tsp sea salt
- 1/2 black pepper
- 2–3 cups hot vegetable stock
- 1 orange washed and cut into very thin rounds
- non-stick spray
To Garnish
- 8–10 sprigs of fresh rosemary (can substitute small branches of pine or cedar)
- 12–15 sage leaves
- 10–20 fresh cranberries.
Instructions
- Preheat oven to 350F. Ensuring the oven rack is in the centre position.
- Heat a large non-stick skillet over medium heat. Add 1-2 tbsp olive oil or vegetable stock if oil free. Add onion and saute for 3 mins or until slightly translucent. Add celery and carrots and saute for an additional 5-6 minutes or until onions and celery are transparent, stirring occasionally. Once cooked, take off the heat and let it cool slightly.
- Meanwhile, add apple pieces to a large bowl. Toss with lemon juice to prevent browning. Add breadcrumbs, cooked vegetables, garlic, rosemary, sage, mustard powder, salt and pepper. Stir to combine. Taste and adjust seasoning if necessary.
- Pour over 2 cups of hot vegetable stock, reserving the remaining cup. Stir together until the stuffing comes together. If it is still crumbly, add more vegetable stock a little at a time.
- Spray pan or mould with non-stick spray. Place orange slices around the outer edge of the pan. Press the stuffing into the mould or cake pan using your hands or a large spoon. If using a cake pan, leave a hole in the centre of the wreath. Use extra tin foil to hold it in place if needed.
- Cover with foil and place in a preheated oven for 50 mins. Remove the foil and return to the oven for 10 minutes until firm and golden brown on top.
- Remove the wreath from the oven and carefully turn it onto a serving platter.
- Garnish with fresh sage and sprigs of rosemary (or pine) and cranberries. Cut 4-5 cranberries in half for effect. Use toothpicks, cocktail sticks, or wooden skewers to keep the cranberries from rolling off.
- Serve warm. Store leftover covered and refrigerated for up to 4 days. Freeze for up to 4 months.
Notes
Cover the wreath with tinfoil to keep warm before serving.
Make the wreath ahead of time and cook it covered for 50 mins. Reheat in the oven for 15 minutes before serving.
Inspired by: Jackie Kearney’s recipe in Vegan Holiday Feasts (2019)
Find it online: https://susancooksvegan.com/holiday-stuffing-wreath/