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A recipe for Persimmon and Squaw Bread Stuffing. Delicious and spicy persimmons for Persimmon and Squaw Bread Stuffing. Chives, thyme, and rosemary for Persimmon and Squaw Bread Stuffing. Persimmon and Squaw Bread Stuffing recipe. Perfect for Thanksgiving. Hi all! Today we have a really yummy stuffing for you….and it’s vegetarian friendly! My sister’s a vegetarian (the kinds that still eats fish though, hooray sushi dinners!) and poor her because she’s a part of a very carnivorous family. True story. Anyway, last year we posted a really tasty Sausage and Sage Stuffing with Dried Cranberries and Hazelnuts. I loved it so much that I used that stuffing last year for my family’s thanksgiving get together (along with my mom’s traditional stuffing she makes every year….which is so simple, yet so AMAZING). The sausage stuffing has become one of my absolute favorite stuffings! Sadly, my sister could only smell it and even more sad, stuffing’s her favorite thanksgiving dish. So this year I’ve decided not to be an inconsiderate a-hole and make a very vegetarian friendly stuffing that my big sis’ can chow down on as well as the rest of us meat eating Parks!

Okay, back to this years’ stuffing. I’ve used a combo of both squaw bread and whole wheat sourdough because I love the almost honey-kissed and mild flavor of the Squaw bread paired with the more hearty sourdough. There are diced persimmons in this stuffing and it pretty much makes this dish super special. I grew up eating persimmons as they are one of my mom’s favorite winter fruit. We had boxes upon boxes of these guys at our home every winter and when they began to over-ripen, to the point where it just begins to feel mooshy and the skin begins to wrinkle, my mom (the genius) would gently arrange them into large ziploc bags and stick them in the freezer. A couple months would go by with no activity involving the frozen persimmons until one day on a warm spring day my mom would take one of the frozen persimmons out of it’s frozen home, peel the skin back like a banana (while holding the shriveled and tough leaves) and hand it to me to eat….instant….all natural….persimmon….sorbet. Doesn’t this sound like the best thing EVER??? I told you my mom’s a genius. :)

Ahhhh, back to stuffing…yet again! Okay, so this Persimmon & Squaw Bread Stuffing may be lacking in meat, but not flavor, whatsoever. Promise! It’s super moist, but not wet and after it’s baked it holds together really well. If you’re nervous about this being a sweet stuffing, don’t be! It’s a really nice savory stuffing with hints of sweetness from the diced persimmons. You all know I’m more of a savory, meat and potatoes type of girl so trust me when I say that this stuffing is hearty, absolutely delicious, full flavored, and you won’t even miss the meat!  If you’re looking to mix things up with your stuffing this year why not try this delicious vegetarian friendly dish! Enjoy! xx, Jenny
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Persimmon & Squaw Stuffing
Serves 8 to 10

Ingredients:
12 ounces cubed (1/2 inch) and toasted squaw bread (about 9 1/2 cups)
6 ounces cubed (1/2 inch) and toasted whole wheat sourdough bread (about 5 1/2 cups)
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 medium yellow onion, diced
3 celery stalks, diced
3 garlic cloves, minced
14 cremini mushrooms, cleaned and thinly sliced
3 (slightly under ripe) fuyu persimmons, peeled and diced
1/2 teaspoon light brown sugar
2 1/2 tablespoons minced thyme
1 tablespoon chives, thinly sliced
2 teaspoons minced rosemary
28 to 32 ounces (3 1/2 -4 cups) high quality vegetable (or chicken) stock, warmed
2/3 cup finely grated gruyere cheese, optional
salt and pepper to taste

Directions:
1. Preheat oven to 375°F. Grease a 9”x 13” baking dish with 2 tablespoons butter and set aside.
2. Place both types of bread into a large mixing bowl and toss together. In a large skillet melt 4 tablespoons butter over medium high heat. Add onion, celery and garlic and sauté for 5 to 7 minutes or until vegetables begin to get translucent. Season with salt and pepper. Pour mixture over the bread.
3. Place skillet back over heat and melt 2 tablespoons butter. Sauté mushrooms for 3 to 4 minutes. Season with salt and pepper. Pour mushrooms over the onion mixture and toss together.
4. Place skillet back over heat and melt 2 tablespoons butter. Add persimmons and sauté for 1 minute. Sprinkle with brown sugar and toss together. Sauté for an additional 2 to 3 minutes. Pour persimmon- sugar mixture over bread and vegetable mixture and toss together.
5. Add thyme, chives, rosemary, and half of stock and gently fold together until well combined. Add remaining stock and fold until the entire mixture has been evenly saturated and completely mixed together. Season with salt and pepper.
6. Press mixture into the prepared baking dish and cover with foil. Bake for 30 minutes. Uncover and top stuffing with small dots of the remaining 2 tablespoons of butter and grated gruyere (if using).
7. Bake for an additional 15 to 20 minutes or until the top has become golden brown. Allow stuffing to cool for 5 minutes. Serve.

 /   /   /  22 Comments
  1. allisen Not Specified Not Specified

    Yikes. You might consider using a less offensive word to describe that type of bread.

    • Jenny Park Not Specified Not Specified

      I feel/hope people are familiar enough with this type of bread that they would know we’re not trying be offensive whatsoever!!!

    • Engin Not Specified Not Specified

      Any suggestions?

    • Janice Not Specified Not Specified

      I have never heard of “squaw” bread, perhaps you mean bannock? Like that term better

      • Jenny Park Not Specified Not Specified

        No, not at all. Bannock is totally different from the kind I used. This squaw bread isn’t a flat bread/fry bread, it’s a slightly sweet flavored bread.

    • Cheryl Not Specified Not Specified

      Squaw bread can also be referred to as Indian Princess Bread. It was likely first created by Germans in New England who combined their knowledge of Rye bread with the available ingredients Native Americans were using at the time. It has a molasses/rye taste.
      “Squaw” actually means female and comes from a similar sounding word from the Massachutt Language. People often mistakenly think that word comes from a shortening of a similar word used by the Mohawk tribe. This isn’t likely as the tribe lived much further West.

  2. Kira Not Specified Not Specified

    I love the idea of using persimmons in stuffing! It’s one of my mom’s favorites as well so I’ll definitely have to make this for thanksgiving this year. Thanks for the recipe and awesome post!

  3. ileana Not Specified Not Specified

    Wow, really gorgeous pictures today! I’ve yet to cook with a persimmon. It’s nice to know there’s the option of making stuffing with it. :)

  4. Abby@ The Frosted Vegan Not Specified Not Specified

    I have NEVER used persimmons, but I think this would be a lovely start!

  5. McKenna Ryan Not Specified Not Specified

    This looks phenomenal!!! What a lovely and uber colorful play on traditional stuffing. This would be such a great addition to my traditional Thanksgiving feast.

    xx. Lou

  6. Averie @ Averie Cooks Not Specified Not Specified

    I am normally not a stuffing person but you just made me want some! I love the persimmon! And the gorgeous greenery. Your photos just POP off the page!

  7. Yelle Not Specified Not Specified

    So pretty! This actually looks perfect for the holiday diner party that I will be styling!

  8. Sophie Not Specified Not Specified

    I had never heard of Squaw bread before — totes thought this was a meaty dish at first glance ;) But this sounds so amazing! Stuffing is my FAVorite Thanksgiving dish and I can’t wait to get my hands on some! We are hosting Thanksgiving for about half the crowd’s worth of vegetarians, so this is a perfect idea! I might try it! thanks :)

  9. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Whoa! This is super unique!

  10. Katie @ Blonde Ambition Not Specified Not Specified

    In the last picture, it kind of looks like the thyme leaves are sprouting up out of the stuffing :) So cute! This sounds like it would be a fun unique addition to any Thanksgiving dinner!

  11. Elodie @ Framing Plates Not Specified Not Specified

    Sounds nice. I’ve never tried to cook savoury dishes with persimmons. I only use them in salads and cakes. Thanks for the idea.

  12. Kely Not Specified Not Specified

    Wow, would never have thought about persimmons… wondering how it will taste like!

  13. PINGBACK: Thanksgiving Roundup 2012

  14. Lauren Not Specified Not Specified

    I am so excited to make this for tomorrow’s Thanksgiving feast! Do you think it can be made early (or at least some of it?) Thanks for sharing the recipe!

    • Jenny Park Not Specified Not Specified

      Hi Lauren, you can definitely make this ahead of time. I would maybe wait to make it until you need it; otherwise just double check on the moisture sitch before serving and top with a little bit more butter and stock before reheating (if the stuffing looks a little dry). Hope you like it! happy thanksgiving!

  15. Mushrooms Canada Not Specified Not Specified

    What a creative stuffing recipe! I love the hints of ‘sweet’- just perfect for the holiday season! Thanks for sharing…

    -Shannon

  16. Mary Not Specified Not Specified

    Anadama bread, perhaps, is the mildly sweet bread
    you are looking for.

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