Apple, Herb & “Sausage” Stuffing + a J.Q. Dickinson Salt Giveaway!

Apple, Herb & "Sausage" Stuffing

Mmm… sausage, so good. I practically grew up on the stuff, aka: wurst – thanks to my german parents. The browned buttery bits of spicy stuff was always the best part. Since I had to go fall in love with a long-time vegetarian I’ve been making it my mission to not feel left out at the party. You know, the party that celebrates brown food, e.g. turkey, gravy, sausage balls, etc. Enter: black chickpeas! Where have these magic beans been all my life?! Ok, yes, I know, all you sausage loving peeps are probably thinking no way is a bean going to replace my true love but hear me out: this stuff is browned, buttery and spiced up just right. A few glasses of that thanksgiving wine and you may not even know the difference. Yay! It’s a party and everyone’s invited!

Oh speaking of parties, there’s this internet/friendsgiving/potluck/giveaway celebration going on this week, I feel so lucky to be a part of it! J.Q. Dickinson of West Virginia is giving away some of their lovely salt to lucky winners everyday this week! Why am I so excited about salt/using so many exclamation points?! It’s hand harvested in small batches, the brine is sourced from an ancient, untouched sea trapped below the Appalachian mountains. Pure and local all the way! The current owners are 7th generation decedents from the man that started it all back in 1817, you can see more about that here. So cool! And tasty! It’s soft, slightly sweet and just melts away on your tongue. Ok! Salt! Yay!

For the J.Q. Dickinson 3.5 oz jar heirloom salt giveaway, leave a comment telling me what your favorite Thanksgiving dish is (stuffing, obviously) or just tell me what’s on the menu for tonight! A winner will be selected randomly on Saturday, November 29th.

Don’t forget to check-out all the other tasty dishes on the #jqdfriendsgiving menu!

Apple, Herb & "Sausage" Stuffing
  • Step 1

    Apple, Herb & "Sausage" Stuffing

    Grind up the cilantro, ginger, spicy chilis and salt in your food processor.

  • Step 2

    Apple, Herb & "Sausage" Stuffing

    Next add the soaked and drained black chickpeas and process until you start to see the crumbs stick together.

  • Step 3

    Apple, Herb & "Sausage" Stuffing

    Get two tablespoons of butter and two tablespoons of olive oil all warm and toasty, add your onion and cook on medium low until translucent. Next add the chickpea mixture as well as the rest of the ingredients for the “spicy crumbles”. Let it sit to form little brown crusts, aka: flavor bombs, on the bottom of the pan, stir it up and do it again a few more times before adding the apples and celery.

  • Step 4

    Apple, Herb & "Sausage" Stuffing

    Add the chopped celery and apples. Let them marry with the rest of the ingredients for a few minutes or so.

  • Step 5

    Apple, Herb & "Sausage" Stuffing

    Whisk the egg together with the vegetable broth. I used a fresh loaf of bread, cubed it, then toasted it to dry it out. Combine all the ingredients and place in buttered ovenproof dishes. Top with fresh herbs and bake for 35 minutes at 350F.

Apple, Herb & "Sausage" Stuffing Apple, Herb & "Sausage" Stuffing Apple, Herb & "Sausage" Stuffing Apple, Herb & "Sausage" Stuffing Apple, Herb & "Sausage" Stuffing Apple, Herb & "Sausage" Stuffing

 

Ingredients for the Spicy Chickpea Crumbles  

1 cup black chickpeas, soaked overnight

1 inch fresh ginger

2 spicy green thai chilis

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 handful fresh cilantro or parsley

2 teaspoons vegan Worcestershire sauce

1 teaspoon tamari or good quality soy sauce

dash of liquid smoke (optional)

1 teaspoon salt

fresh ground pepper

a couple tablespoons butter + olive oil for sautéing

 

Ingredients for the Stuffing 

2 small tart apples

2 celery stalks

1 onion

1 egg

1 generous cup of vegetable stock (homemade is best)

1/2 of a big rustic day-old loaf of bread

1/2 cup toasted pecan pieces

2 heaping handful herbs like thyme, sage, rosemary and parsley

quality salt to taste, like J.Q. Dickinson

 

Directions  

Grind up the cilantro, ginger, spicy chilis and salt in your food processor. Next add the soaked and drained black chickpeas and process until you start to see the crumbs stick together. Get two tablespoons of butter and two tablespoons of olive oil all warm and toasty, add your onion and cook on medium low until translucent. Next add the chickpea mixture as well as the rest of the ingredients for the “spicy crumbles”. Let it sit to cook and form little brown crusts, aka: flavor bombs, on the bottom of the pan, stir it up and do it again a few more times until the chickpea crumbs are mostly tender before adding the apples and celery. Add the chopped celery and apples. Let them marry with the rest of the ingredients for a few minutes or so. Whisk the egg together with the vegetable broth. I used a fresh loaf of bread, cubed it, then toasted it to dry it out. Combine all the ingredients and place in buttered ovenproof dishes. Top with fresh herbs and bake for 35 minutes at 350F.

 

Notes 

J.Q. Dickinson shared a jar of salt with me as gift and also gave me a jar to share with a lucky reader. All opinions are always my own. Enjoy!

Thanksgiving Recipe Round-Up

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

Hi friends and welcome to the first ever Earthy Feast recipe roundup! I finally have enough recipes in the archives for a Thanksgiving feast!  Unfortunately, (blame it on my german parents) I don’t have family recipes to classic dishes like green bean casserole. Bummer. But to make up for that I’ve scoured the web high and low to bring you the best, most amazing recipes of the season! Some have become tried and true favorites over the years, others I’m so excited to try for the first time.

Wild Rice Salad with Pomegranate & Pine Nuts

We make this wild rice salad every year, everyone loves it! Oh and the sweet potatoes up top would be so pretty topped with pomegranate (in place of cherries) to celebrate the season.

Fall Harvest Salad with Mustard Seed Vinaigrette Kale Salad with Brown Butter Breadcrumbs Pumpkin Pot Pie

This pumpkin pot pie is an Earthy Feast fan-favorite!

Apple Cake with Rum Glaze Flourless Chocolate Hazelnut Cake

Flourless chocolate hazelnut cake for your gluten-free friends. So light and fluffy with a delicate crumb that pretty much melts in your mouth.

 

Ok, I hope I don’t #breaktheinternet with this boatload of links! So many yummy looking (vegetarian!) dishes – there’s no way I could narrow this list down.

Here goes!

 

Sips

I want to start the day double fisting this pretty pumpkin chai latte with this spiced coffee.

Then clink glasses filled to the brim with this lovely pear, ginger champagne cocktail.

 

Starters

Party nuts are always a must! I’m obsessed with these rosemary almonds.

Gah, the color of this golden beet soup is just too pretty!

I can’t wait to nibble on these caramelized pear, brie and honey tartines.

Mushroom pâté has my heart and this one looks perfect.

Southern holiday soirées aren’t complete without deviled eggs!

Cute little mushrooms stuffed in even cuter tarts.

I made this last year and my family literally pulled/tore it apart. So good.

 

Salads

So many goodies everywhere and I really just want to shove my face into a big bowl of this.

and this.

I could eat this salad all season long.

A festive burst of bright freshness will light up your table.

Or keep the salad simple – a mustard vinaigrette like this one is my goto way to dress up greens.

 

Sides & Savories

Fried honey garlic delicata – get in my mouth now please!

Mashed potatoes, yay!

Make these if you’re feeling virtuous.

A fermented twist to the classic side dish!

I always thought this would make the most beautiful and edible centerpiece. 

I made this potato gratin last year and it’s already been requested again, ugh… too good.

This gratin is really good too and I think it may count as eating a vegetable.

Speaking of eating veggies – this hearty loaf will satisfy your most adamant carnivorous family member.

This shepherds pie should also do the trick.

Condensed cream of mushroom casserole whaaa? This looks way better than that stuff. 

Stuffing, dressing – whatever you want to call it, I made this last year and everyone loved it!

Another dish I could eat all season long, like every single day.

All the fancy dishes on the table don’t hold a candle to the simple roasted veg.

Stuffing a squash is way more fun than stuffing a bird, just sayin’. I can’t decide between this one or this one.

You can’t have Thanksgiving without cranberry sauce and don’t forget the gravy.

But wait, you need a vehicle to mop up all that yummy saucy stuff on your plate – Parker House Rolls to the rescue!

 

Sweets

I can’t decide what’s cuter, Molly’s face or these parfaits.

I’ve been dreaming about this frangipane tart since the day this post went live.

Pumpkin tarts or cranberry tarts? – better just make them both.

My coworker brought this to our annual potluck party, not a crumb was left behind.

Cardamom is one of my favorite spices, so pretty much obsessed with this cake.

These would be perfect with my latte in the morning,  with a side of these, of course.

Vegan chocolate chip pumpkin muffins to make with the kiddos, or make these if you’re feeling gutsy.

Rye + pumpkin + chocolate = love.

What dreams are made of.

But really just give me all the chocolate things.