Join Date: Dec 2004
Location: Southern California
I hope everyone who celebrated Tofurky Day yesterday had a great day with lots of good veg*an food and good company!
My parents' housekeeper, who does all the cooking for my parents now, is a very nice person. I brought to my parents' house a vegan entree (not Tofurky, something else from Trader Joe's), and the housekeeper made sure that all the side dishes were vegetarian, including making some extra stuffing just for me, which she made separate in a pot. She said she added some water to it to keep it moist because she didn't have vegetable broth, but when I've made vegetarian stuffing in the past and added vegetable broth, it turned out too soggy (my sister, a pescetarian, has had the same problem). The stuffing I had last night was still very dry, but adding plenty of cranberry sauce to it improved it.
But what if you're at a dinner where there is a finite amount of cranberry sauce and you have to share it with a lot of other people? For those of you who make vegetarian stuffing, how do you keep it from being either too dry or too soggy? (Omnis who eat regular stuffing made inside a turkey don't have this problem because that stuffing absorbs the juices from the turkey - sorry for that mental image).
I took home the rest of the vegetarian stuffing, along with plenty of other vegetarian leftovers and lots of cranberry sauce. Every year when I do this, I always finish off everything but the cranberry sauce right away. Once you finish off all of the other leftovers and all you have left is cranberry sauce (and sometimes lots of it), what the heck do you do with the rest of the cranberry sauce?
ETA: I should add that this is GOOD cranberry sauce made from actual fresh cranberries, not from a can. So it's well worth keeping around to use up in some way.
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