By the time I was born my mother had become a vegetarian (after contracting food poisoning from eating chicken). Consequently, we often had a vegetarian version of what she used to stuff the turkey at holidays). Since persimmons are a favorite fruit of mine, I add some if they are in season and available.

• 16 ounce package of sourdough bread cubes
• 1 can black beans, drained and rinsed
• 2 medium onions, minced
• 2 cups finely sliced celery
• 1 apple, washed, cored, and diced (or 2 apples if no persimmons)
• 2 Japanese Fuyu persimmons, washed and diced  
• ½ cup dried cranberries, soaked in hot water for 10 minutes and then drained well
• ½ cup chopped nuts or pine nuts
• 3 cloves garlic, minced
• 2 cups almond milk 
• 2 Tbsp chicken-like seasoning
• 1 Tbsp dried parsley flakes
• 2 tsp sage
• ½ tsp thyme
• ½ tsp sea salt
• ¼ tsp ground pepper

 Preparation

Spray a frying pan with coconut oil and place over medium heat. Add minced garlic and stir until it begins to brown. Add minced onion. Stir, then cover pan and allow to cook over low heat until soft or caramelized, as desired. Stir periodically to keep onions from sticking.

Pour sourdough bread cubes into a large bowl. Add onions, fruit, celery, and seasonings. Mix well.

Pour almond milk over the mixture and stir again.

Place mixture in baking dishes sprayed with coconut oil. Pack down loosely and cover tightly with a lid or foil.

Place casserol(s) in oven pre-heated to 350 F for 45 minutes. Remove cover and allow to brown for another 15 minutes. If you want stuffing softer, dribble up to ¼ cup of additional almond milk over the top.

Serving

Place casserole on table and spoon dressing onto plates.

You can prepare ahead of time and freeze. Remove from freezer and allow to thaw for several hours prior to baking as per above.