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Schwegmann Family Stuffing

TRUTH: It’s all about this stuffing. Or dressing…. Whatever you want to call it is fine with me! As long as you make enough to enjoy for days. My typical childhood featured this dish at every fall holiday celebration. It’s one of the most memorable foods from my childhood and it’s popularity has persisted with everyone in my family through today. Childhood friends would come over for leftovers. My house was considered “the fun house” and we always had snacks, ice cream, soda, frozen burritos, cheese and crackers, chips, pretzels, everything….. and on holidays? Lots. Of. Food. And always plenty of leftovers. I really love those memories!

For the past 20 years we’ve been making this stuffing vegan. The only substitution is flax eggs for chicken’s eggs. And it works perfectly. If you make this, I hope you love it. And if you do, please comment or let us know what the family thinks! xo – Michelle

Grandma Schwegmann’s Stuffing

¼ cup flax meal / ground flax seeds
2 ½  cups vegetable broth
¼ – ½ cup vegan butter (can be omitted & more broth used)
1 cup finely chopped white onion
1 ½ cups finely chopped celery
1 loaf of good bread. Sourdough or artisan baked. Day old is fine! You want at least 1.25 pounds of bread or 10 cups. I always include the crusts. 
2 cups peeled, chopped apple. Granny Smith or something tart!
1 ½ cups golden raisins
½ cup toasted, chopped pecans
2 teaspoons salt or according to taste
2 teaspoons poultry seasoning
Freshly ground pepper

  1. Preheat the oven to 350°. Butter or oil a 9” x 12” glass dish.
  2. Whisk the flax meal in a small bowl with the vegetable broth. Set aside to thicken.
  3. Melt the butter in a skillet and saute the onion and celery until soft, about 5 minutes. Do not let it brown. If you don’t want to use butter, saute in 1 cup of vegetable broth.
  4. Cut the bread into 1” cubes (no need to be exact!) and put in a LARGE mixing bowl. Add the apple, raisins, pecans, 1 teaspoon of salt and the poultry seasoning and ground pepper. Stir in the onion and celery and the reserved flax and vegetable broth. Really mix it well, you want to get every bread cube covered in the spice and liquid. Taste, add more spices if you want it bolder.
  5. Pour into the prepared pan and pat it down and cover tightly with foil. (If you want to be decadent, put dots of vegan butter on the top prior to covering with foil.) Bake for 40 minutes, uncover, and bake for another 40 minutes. You’re aiming for crispy bits on the bottom and side, softer bits in the middle. This dressing / stuffing can also be used in a carved out gourd, or rolled into a seitan roulade, or wrapped up in a puff pastry for a stuffing Wellington!

By Michelle Schwegmann

Hi! I am Michelle. I am 1/2 of the creator of Herbivore and 1/2 of the creator of Ruby! Ha. I love to cook, I love veganism, learning, making mistakes and making food for people. I am a talker. I'll keep you way longer than you intended. Give me five minutes and I'll tell you all about Portland and this gorgeous Oregon home of ours. I'm all about the beach. Let's GO!

2 replies on “Schwegmann Family Stuffing”

Such a great video! I’m going to make this even though it’s past thanksgiving. Michelle you are adorable! Please make more cooking videos!

oh my goodness thank you! it’s really such good stuffing!!! and eating it NOT at thanksgiving will make the day special. ❤

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