So the family had a turkey dinner tonight. I got Tofurkey. Dad popped it into the oven with some carrots, an onion, and the basting sauce. I had the "giblet gravy" (probably won't be requesting that again... I can make a better version without too much trouble). I could eat the Brussels sprouts, potatoes, and Tofurkey. But the dressing came out of a box. The mix contained, you guessed it, poultry in a couple of different forms. I love dressing (a.k.a. stuffing). Must have!
I ran around the kitchen trying to find a suitable substance. I like the wild rice stuff in the Tofurkey, but we eat bread stuffing at my house. I wanted to have some. Dad didn't have much in the way of bread, and he definitely didn't have any stale bread cubes. What's a girl to do? I asked if he had breadcrumbs. In the cabinet, I found Italian breadcrumbs, Italian panko breadcrumbs, and plain panko. Well, maybe it would work. Yup, it did. It isn't quite the same as "regular" dressing, but in a pinch, it's delightful. Here's how:
Melt 2 T. butter (or oil/margarine if you are vegan) in a small saucepan.
Add 1/2 stalk of minced celery.
Saute until it begins to soften.
Add salt (1/2 t.) and pepper (a few vigorous grindings) and a generous dose of poultry seasoning (1 t.). If you don't have poultry seasoning, use a big pinch of rosemary, a good dose of thyme, and some powdered sage if you have it. Stir well.
Mix in 1 1/2 c. of the plain panko and stir to distribute the butter. Add vegetable stock until it is all moist. You don't want it soggy, though, so add it slowly.
It's edible immediately, but I tossed it into a little oven-proof dish and put it in at 350 for ten minutes. Yum!
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