Let me start off by saying that this recipe is a pain in the behind. You will want to start this recipe a few days before you need the dressing because some of these components take time to cook. But if you want a meatless stuffing that has the full on savory punch of one made with chicken stock or sausage, you’ll find this stuffing well worth your time.
The “meatiness” comes from deeply caramelized onions and dehydrated mushroom powder, both of which bring in complex umami flavors not unlike the flavors of seared meat. Read More