Ingredients:
For the Stuffing:
1 1/2 lb high fiber sandwich bread, preferably 5 grams of fiber per slice
2 lb vegan spicy Italian sausage
1 large sweet yellow onion, diced
2 stalks of celery, chopped
2 granny smith apples, diced
1/2 C parsley, chopped
1 C chicken stock
For the Green Bean Casserole:
2 lb green beans, ends removed
2 shallots, diced
1 lb oyster mushrooms, chopped
4 tbsp butter
1/4 C flour
3 C non-dairy milk, unflavored and non sweetened
For the Green Bean Casserole Green Onion Topping:
8-10 green onions, ends removed
1 C flour
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 C non-dairy milk, unflavored and non sweetened
1 tbsp apple cider vinegar
5-8 cups frying oil, like canola or vegetable oil
For the Mashed Potatoes:
3-4 lbs potatoes, quartered and skins on (preferably White Sweet Potatoes from Whole foods aka Hannah potatoes)
1/4 C butter (1/2 stick)
1/4 C-1/2 C non-dairy milk, unflavored and non sweetened
Salt and pepper to taste
For the Brown Gravy:
1/2 C butter (1 stick)
1/4 C flour
2 C chicken stock
1 tbsp dry white wine
1/2 tbsp miso
Salt and pepper to taste
For the Cranberry Sauce:
1 lb cranberries
1 C sugar
1 C water
Zest of 1 large orange
Zest of 1 lemon
2 tbsp orange juice
1/4 C ground flaxseed
Instructions:
For the Stuffing:
Preheat oven to 300 degrees.
Using a bread knife, slice the bread into cubes about 1 inch long.
Place the cubed bread onto a baking sheet and bake for 10-20 minutes until the bread becomes dry and slightly stale.
Remove the bread cubes from the oven, place them in a large mixing bowl, and raise the temperature of the oven to 350 degrees.
To a sauté pan, break up the sausage and cook until crisp, about 8-10 minutes. Add to the bowl with the bread cubes.
To the same sauté pan, cook onion, celery, granny smith apples, and parsley until soft, about 10 minutes. Once soft, add to the bowl with the bread cubes.
Add the chicken stock to the bowl, mix the stuffing well, and transfer to a 9x13 baking dish. Bake for 30-35 minutes. Bottoms up!
For the Green Bean Casserole:
Fill a large stock pot 3/4 way with water and place over high heat. Bring water to a boil and heavily salt.
Add green beans and cook for 2 minutes, or until they are vibrant green. Strain the green beans and transfer to an ice bath to stop the cooking. Transfer the green beans to a large mixing bowl.
Preheat the oven to 350 degrees.
To a sauté pan, heat 2 tbsp of olive oil and 1 tbsp of butter. Cook the shallots and mushrooms for 6-8 minutes until the shallots become glassy and the mushrooms have released all their water and begin to brown. Remove the shallots and mushrooms and add to the green bean bowl.
To the same sauté pan, melt the butter and add the flour. Cook for 1-2 minutes. Slowly stir in the non-dairy milk and cook until the mixture begins to thicken. Add salt and pepper to taste and then add the cream sauce to the green bean bowl. Mix well and add everything to a 8x8 baking dish (or similar). Set aside.
To a large frying pan over medium-high heat, (preferably a dutch oven or cast iron), add your frying oil.
To a plate, add the dry ingredients for the topping mixture and mix. To a bowl, add the non-dairy milk and vinegar and mix. Have a third plate in the line up to lay battered onions down on while the oil heats.
Place a full green onion in the non-dairy milk mixture, then the flour, then the plate. Once the oil has reached 360-375 degrees, place the battered onions in the hot oil (VERY carefully). Fry for 1-2 minutes per side. Transfer to a place lined with paper towels to drain.
Chop all the fried onions and sprinkle on top of the green bean casserole. Bake for 30-35 minutes. Bottoms up!
For the Mashed Potatoes:
Quarter the potatoes and place in a large stock pot. Fill the pot with enough water to cover the potatoes, heavily salt the water, and place over high heat.
Boil the potatoes for about 20 minutes, or until the skins start to separate from the potato chunks and the potatoes can be pierced easily with a fork.
Strain the potatoes and add them back to the boiling pot. Add butter, non-dairy milk, salt and pepper and mix.
Mash the potatoes as chunky or smooth as you like. Bottoms up!
For the Brown Gravy:
To a saucepan over medium-high heat, melt the butter. Once melted, add the flour and whisk for 1-2 minutes.
Add the stock slowly and continue to whisk vigorously until the flour lumps are gone. Cook for about 5 minutes or until the gravy begins to thicken. Reduce the heat to low.
Add the white wine, the miso paste, salt and pepper and whisk again.
Serve hot. Bottoms up!
For the Cranberry Sauce:
To a saucepan, add cranberries, sugar, and water. Place over high heat.
Cook for about 5-10 minutes, or until the cranberries begin to pop and release their juices.
Reduce the heat to medium-low and add all the zest, orange juice, and flaxseed. Mix well and let reduce for 15-20 minutes.
Transfer to a heat-proof dish, cover with plastic wrap and refrigerate until completely cooled, about one hour.
Serve with your favorite holiday sides. Bottoms up!