Rae Udy

RECIPES: Tofu Stuffing, Walnut Rice Dressing

By Rae Udy

Every family has a favorite dressing or stuffing to serve for Thanksgiving dinner. There are virtually an endless variety of dressing recipes and a wide range of foods to stuff.
Tofu Stuffing is packed with protein and is very versatile. Try filling the centers of winter squash or as a pasta filling for Manicotti or Rigatoni. Tofu picks up the flavor of what you cook it with, so it will taste a little different in each dish.
Walnut Rice Dressing is great as a filling for peppers, eggplant or tomatoes. High in protein and iron this stuffing makes a great presentation when served in the center of a large loaf of hearty bread.
Stretch your definition of foods to stuff to include vegetables, pastas and breads.

TOFU STUFFING
1 large block firm tofu, drained well
2 cups bread or cracker crumbs
1 small onion, chopped fine
1 green pepper, seeded and chopped
4 stalks celery, chopped
1 Tablespoon fresh parsley, minced
1 teaspoon dried sage
½ (one-half) teaspoon dried oregano
In a mixing bowl, combine ingredients and mix well. Spoon into a lightly oiled casserole dish or fill center of winter squash. Cover and bake in a preheated 350 degree oven for thirty minutes.
TOFU PASTA FILLING: Cook manicotti or rigatoni according to package directions, do not overcook. Fill cooled shells with tofu mixture. Place in lightly sprayed baking dish in one layer. Pour spaghetti sauce carefully over top. Sprinkle with one-half cup Parmesan cheese. Bake in preheated 350 degree oven for twenty minutes or microwave for ten minutes.

WALNUT RICE DRESSING
½ (one-half) cup chopped onion
2 Tablespoons olive oil
1 cup long grain brown rice
2 cups cold water
1 teaspoon lemon juice
1 teaspoon oregano
½ (one-half) teaspoon each: sage and thyme
1 cup chopped walnuts
½ (one-half) cup wheat germ
In a large skillet, saute onion in oil until tender. Stir in rice and cook and stir until golden brown. Add water, lemon juice and spices. Bring to boil. Cover and reduce heat to medium-low. Simmer undisturbed until water is absorbed and rice is tender, about thirty minutes. Stir in walnuts and wheat germ. Spoon into lightly oiled or sprayed casserole dish or fill center of green peppers or eggplant and bake for thirty minutes. Yields eight servings.
STUFFED BREAD ROUND: Buy or bake one large round loaf of whole wheat or rye bread that has not been sliced. Scoop out the center leaving about one inch on sides. Fill cavity with stuffing. Wrap in foil and bake for thirty minutes.