Hit by a Pitch

So it looks like quitting the blog lasted less than a month. I don’t know. I guess I kind of miss this thing, and I have a lot of things to tell you guys, some of which have to do with sports and some of which don’t. First, I want to post the recipe for the vegetarian stuffing I made last year and plan to make tomorrow. I promise (I know, riiiight?) I’ll be back soon to discuss what I think of this year’s Nuggets (including the important matter of Chris Andersen’s hair) and the day I realized that Denver does have a ‘hood and I live in it (I spent years crowing about how I’m from Chicago, right, and I know the ‘hood, and there ain’t no ‘hood in Denver, yo, because I am so bad ass), a story that involves burglary, orange fingerprint dust, and my new-found knowledge of White Sox hats as gang symbols in Denver.

The recipe is behind the cut. Have a happy Thanksgiving. I hope your teams give you at least one thing to be thankful for this year (unless you’re a Spurs, Red Sox, or Packers fan, in which case you’re on your own, buddy).

Vegetarian “Sausage” and Apple Stuffing (also known as Vegetarian “Sausage” and Apple Dressing)

• 16 cups cubed bread (In 2007, I used three varieties of whole grain wheat and a nice white; in 2008, I used Orowheat whole grain 100% whole wheat, and Orowheat country white; in 2009, I used Nature’s Pride country white and Sara Lee 100% whole wheat. For the record, 16 cups is less than two loaves; 2010 is a blank; in 2011, I used Oroweat Country White and 100% Whole Wheat.)
• ¾ to 1 cup butter (1 1/2 to 2 sticks)
• 2 cups chopped onion
• 1 cup chopped celery (normal stuffing calls for more, but I think celery overpowers other flavors so I put in less; I also very, very finely chop the celery)
• 1 cup shredded carrots
• 1 to 2 teaspoons salt
• pepper to taste
• 1 tablespoon sage
• 1 tablespoon thyme
• 1 teaspoon marjoram
• 1 teaspoon rosemary
• ½ cup chopped fresh parsley
• 3-4 vegetarian sausages, thawed (if frozen) and sliced into bite-sized pieces (I used Boca Italian) (2009 update: This year, I used Field Roast vegetarian smoked apple sage vegetarian sausage.)
• 2 medium-sized apples, peeled and coarsely chopped (I used gala) (2009 update: In life, peeling potatoes and apples is never necessary.)
• 1 to 2 cups vegetable broth

Cube bread and put in large bowl.

In large skillet, melt butter over medium-high heat and sauté onion, celery, and carrots until soft. Add salt, pepper, and herbs; mix well. Add sausage and mix well. Continue cooking for a bit, stirring occasionally, to “brown” the sausage (not necessary but nice). Remove from heat.

Add apples to bread and mix. Stir in sautéed vegetables until well combined. Stir in one cup of vegetable broth; the bread should be moist (not wet and soggy). If necessary, add more vegetable broth. When stuffing is just right, place in casserole or two (I don’t have a casserole big enough for this whole recipe, so I use two) and cover.

This can hang out in the refrigerator for a while (even a few days) if you want to assemble ahead of time. Bake in covered casserole at 350 for 45-ish minutes.

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