Thanksgiving Holiday Stuffing - Gluten Free, Vegan

• 3 celery stalks chopped
• 2 onions medium, diced
• 1 leek green ends removed, sliced
• 1/4 bunch fresh flat leaf parsley chopped, about 3 tablespoons
• 2 tablespoons dried thyme
• 2 tablespoons sage leaves fresh, stems removed, chopped, about 15 leaves
• 1 tablespoon dried rosemary
• 2 apples Fuji or GrannySmith variety
• 1 bunch swiss chard fresh, 3/4 of stems removed, finely chopped
• 1 cup raisins
• 1 1/2 cups chestnuts cooked, chopped
• 1/2 cup non dairy creamer I use So Delicious Original flavor
• 3/4 cup vegetable broth I use Organic Pacific
• 4 slices bread vegan rice, I use Food for Life
• 3 tablespoons soy Earth Balance, Free Spread PLUS extra for greasing casserole dish
• 3 tablespoons sunflower oil
• 3 teaspoons kosher salt
• 1 1/2 teaspoons crushed black pepper

1. Preheat oven temperature to 350 degrees F
2. Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance and sunflower oil.
3. When it begins to sizzle add onions, celery, leeks, rosemary, thyme, parsley.
4. Let it cook until softened, about 2 minutes.
5. Add half the kosher salt, and all of the pepper. Stirring occasionally.
6. Meanwhile, soak raisins in 1/2 cup of hot water until ready to use. Set aside.
7. Reduce heat to medium.
8. Add apple, chestnut, stir to combine well, cook for about 1 minute, until you see the apple has just begun to soften.
9. Add swiss chard, raisins, and remaining kosher salt, stir to combine well.
10. Continue stirring to make sure there aren't any browned bits on the bottom of the skillet.
11. When the swiss chard has wilted (about a minute) add the vegetable broth and creamer.
12. Let it cook for 2-3 minutes, stirring occasionally.
13. Meanwhile, toast the vegan bread, then dice into 1 inch cubes. *If making day ahead, reserve this step for just before baking to prevent soggy bread cubes.
14. Turn off the heat, transfer to a greased oven safe casserole dish.
15. Bake for 25-30 minutes until there are golden brown edges of the bread sticking out of the stuffing.
16. Let it rest for 10-15 minutes.
17. It will look like there is still some liquid remaining, that will be absorbed into the stuffing while it rests.
18. Serve hot.
19. Note: Can be frozen (wrapped tightly in a few layers of plastic wrap, then aluminum foil)
20. Then thawed in the refrigerator.
21. Bake at 300 degrees F for 15-20 minutes.
22. Let it cool for 5-10 minutes before serving.

celery, onions, flat leaf parsley, thyme, sage, rosemary, apples, swiss chard, raisins, chestnuts, non dairy creamer i, vegetable broth i, bread vegan rice, soy earth, sunflower oil, kosher salt, black pepper

Taken from www.yummly.com/recipe/Thanksgiving-Holiday-Stuffing---gluten-free_-vegan-1674126 (may not work)