[Note from the editor: I vividly remember the day after Paul came up with this recipe. I was walking up to his house and he bounded out with excitement, handing me a spoonful of stuffing to try before we’d even greeted each other. (Though I suppose an offering of delicious stuffing is its own kind of greeting.) Unsure what this lump of brownish mush was, I reluctantly tried it to find that it was undeniably stuffing. Enjoy!]
Potato parsnip stuffing
Serving Size: 8 (but let’s be real, everyone will be back for seconds)
- 1 ½ lbs parsnips, peeled and cut into ½ inch dice and put into large bowl of cold water
- 2 lbs Yukon gold potatoes, washed and chopped into ½ inch dice and put into large bowl of cold water with the parsnips
- 1 large yellow onion, chopped into dice
- ½ cup Earth Balance buttery spread, soy-free
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon chopped fresh rosemary
- Salt and pepper to taste
- 1/3 cup stock, as needed
- Optional: 2 ribs of celery, chopped
- Optional: thick cut, meaty bacon, cut into dice and cooked until crisp. Note: If you do omit the bacon, choose your stock carefully as the flavor of the stock will be prominent.
- Sauté onions in Earth Balance and olive oil until starting to brown.
- Add drained parsnips, drained potatoes and celery (optional) to pan and sauté.
- Cover with tight fitting lid and steam.
- Stir every 5 minutes, adding Earth Balance as needed so that the entire contents start to brown and soften, seasoning with oregano, salt and pepper as you go. As you smash down you will start to see that the veggies are getting softer. Continue cooking until it resembles the color of stuffing and is easily smooshable. If mixture seems too dry add stock. This can take quite a long time, usually around 30 minutes.
- Sprinkle in the rosemary and, if using, add the bacon.
- Season to taste.
- This recipe works best in a large non-stick pan.
- This stuffing really will look like bread stuffing cooked in the bird and also TASTE like bread stuffing. Depending on the parsnip and potatoes and that you end up with, you may need to adjust the oil, Earth Balance or stock
Be sure to let us know if you make this in the comments below!