Oatmeal-Walnut Stuffing


(Serves 8-10)

Make this dish savory with onions and poultry seasoning or sweet with leftover fruit and cinnamon, ginger, and nutmeg–an anytime-of-the-day dish!

  • 1/4 cup walnut pieces
  • 21/2 cups rolled oats (uncooked)
  • 1 Tablespoon egg replacement or other powdered starch
  • 1/2 cup soy or rice milk
  • 1 medium onion, diced fine
  • 1 teaspoon poultry seasoning (blend of rosemary, sage, thyme, parsley)
  • 1/8 teaspoon white pepper
  • 2 cups vegetable stock

Preheat oven to 375 degrees. Grind walnuts to a fine texture (toasted soy beans may also be used). Mix walnuts with oats, egg replacer, soy milk, onions, seasoning, and pepper.

Saute the mixture briefly until the oats appear slightly toasted. (This can be done in a well-seasoned pan, or you may want to spray a bit of vegetable oil to prevent sticking.)

Heat stock for 3 minutes or until it is warm (simmering temperature). Add oat mixture. Pack into 2-quart oiled loaf pan or nonstick casserole. Cover and bake for 15 minutes; uncover and allow to continue baking until stuffing is slightly brown (about 5 minutes longer).

Notes: If you prefer not to use egg replacer, omit it and use additional soy milk to moisten the mixture or puree a small amount of tofu and use instead of the egg replacer.

For a sweet stuffing, omit onion, stock, sage and pepper and replace with 1/4 cup dried fruit or 1/2 cup peeled and diced fresh apples, 1 cup water and 1 cup fruit juice, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon ginger.

Total calories per serving: 136

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