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Thanksgiving stuffing without butter?

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Cathy Elton Nov 13, 2003 10:15 AM

Every stuffing recipe seems to have a stick of butter, or more. I need one without any butter but that's still great. Any ideas?

Also, has to be vegetarian. Thanks.

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    Amy RE: Cathy Elton Nov 13, 2003 12:35 PM

    My Aunt could have no fat in her diet, so I came up with a stuffing recipe that she too could eat.
    Saute your onion and celery with the smallest amount of oil, either canola, or olive, and then add vegetable broth to sort of steam them.
    I use really good quality bread which I cube about two days in advance, the drier the better. Then I use a lot of celery tops, sage, and parsley minced pretty finely. Combine the bread and the herbs and the steamed/sauteed onion and celery. I also use a lot of poultry seasoning, salt and pepper. Then start adding vegetable broth until the whole thing is moist.
    This is a very good traditional stuffing.
    My Aunt died two years ago, so I am adding butter again!
    I am in a bit of a dash here, I hope this makes sense to you.

    5 Replies
    1. re: Amy
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      Karl S. RE: Amy Nov 13, 2003 12:59 PM

      I would use a mix of onions, leeks and shallots, rather than just onions alone: it will help make for a more complex flavor.

      You can also add mushrooms (fresh or dried -- the latter often have more flavor) or dried cranberries or dried tart/sweet cherries.

      1. re: Karl S.
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        kim shook RE: Karl S. Nov 13, 2003 01:14 PM

        I have also tried roasting the vegs to good effect. And don't forget a really good glutenous stock to moisten the stuffing.

      2. re: Amy
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        divstudent RE: Amy Nov 13, 2003 02:47 PM

        Adding cubed apples adds lots of flavor and moistness.

        1. re: Amy
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          jake pine RE: Amy Nov 13, 2003 03:36 PM

          If you take this recipe but add cubed butternut squash and some eggs, you've got a great butternut squash bread pudding. This is my stuffing"every year.

          Incidently, you are doing a slight injustice to the onions by not fully caramelizing them before you add the liquid to them. If you let them cook for a good 20-30 minutes on the lowest possible heat, their flavor is wonderful.
          jake

          1. re: jake pine
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            Pat Goldberg RE: jake pine Nov 14, 2003 05:28 AM

            I can't testify to this as stuffing, but as a savory bread pudding it has no peers. I made it two nights ago, with the addition of a bit of rosemary.

            Pat G.

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          Alan RE: Cathy Elton Nov 13, 2003 02:56 PM

          When I was doing low fat baking, I used the prune stuff.

          Anyone remember the name of it. I used it instead of butter, and there was no prune taste.

          1. h
            Howard-2 RE: Cathy Elton Nov 13, 2003 05:57 PM

            How about a vegetable oil instead, such as EVOO?

            I noticed some suggestions below re caramelizing the onion. That's an excellent idea; same with the celery (I prefer the celery to be chopped in small dice.)

            Finally, consider adding some MSG. The last I read of MSG, there was growing suspicion about MSG causing headaches. I routinely use it in my cooking and no one's ever complained.

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              SpongeBobSquarePegs RE: Cathy Elton Nov 15, 2003 12:23 PM

              I'm going to try a recipe I found in the most recent Williams-Sonoma catelog. I checked the recipe and it doesn't call for butter, but it does have bacon, I bet that can be left out and maybe use vegetable broth instead of chicken stock?

              Link: http://content1.williams-sonoma.com/r...

              1 Reply
              1. re: SpongeBobSquarePegs
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                SpongeBobSquarePegs RE: SpongeBobSquarePegs Nov 15, 2003 12:24 PM

                Sorry about that, the recipe I linked to does have butter, but the one that's from the catelog does not.

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                berkleybabe RE: Cathy Elton Nov 15, 2003 04:23 PM

                I have never liked the idea of all that butter going into the dressing so I've never used it---we make up a double batch of cornbread, crumble it and lay it out for a day or two till it's dry, add lots of Spanish or sweet onion and celery sauteed (in butter, but easy to either use broth or oil), crumbled sausage (you could easily use the veggie type, Morningstar Farms type, as substitute---the sausage adds lots of herb flavor). Then thyme, sage, poultry seasoning and lots of fresh parsley. Add veggie broth to moisten. Always a big hit at the table.

                1. c
                  Cathy Elton RE: Cathy Elton Nov 17, 2003 03:39 PM

                  Thanks for the advice, everyone. Now, what about using whole wheat bread in stuffing? Is it any good, or better to stick with white?

                  1 Reply
                  1. re: Cathy Elton
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                    Amy RE: Cathy Elton Nov 18, 2003 08:12 AM

                    I like white French bread.

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