Thanksgiving Stuffing
  • 1stick butter
  • 2cups onions and celerydiced
  • 1 1/2cups chopped pears or apples
  • 1cup organic dried cherries
  • 1 Tbsp minced sage
  • 1 Tbsp minced thyme
  • salt and pepper
  • 2 1/2cups vegetable broth
  • 1/4cup chopped parsley
  • 1/4cup unsweetened apple sauce
  • 1cup The Redheads Balsamic Vinaigrette(shake bottle well)
  • 16cups cubed, stale bread
  • 1cup Parmesan cheese(optional)
  1. Melt 1 stick butter or soy margarine in a large skillet over medium heat. Add 2 cups each diced onions and celery, 1 1/2 cups of chopped pears or apples, 1 cup of local organic dried cherries, and 1 tbsp each minced sage and thyme. Add salt and pepper and cook 5 minutes. Add 2 1/2 cups of vegetable broth and bring to a simmer. In a separate bowl, combine 1/4 cup chopped parsley, 1/4 cup of unsweetened apple sauce, and 1 cup of The Redheads Balsamic Vinaigrette (shake bottle well). Add 16 cups cubed, stale bread. Pour in vegetable broth mixture and toss. Transfer to a buttered baking dish and dot with butter or soy margarine. Cover and bake 30 minutes at 375 degrees F. Uncover and bake until golden – approximately 30 more minutes. (OR stuff in your turkey and bake). Optional: add one cup of parmesan cheese and broil till lightly browned. Serve and enjoy!