Roselle Stuffing

Here the tart red calyces of roselle are used as a substitute for cranberries in this vegan stuffing inspired by an ingenious recipe presented in Marian Van Atta’s 1991 Growing and Using Exotic Foods (ISBN 0910923833).  She notes that a common name for this plant is the “Florida Cranberry” and they indeed do taste very similar.    

2 cups roselle calyces, seed pods removed and coarsely chopped
1 cup pecans, chopped
½ cup honey
½ cup olive oil
1 cup onion, finely chopped
1 cup celery, finely chopped
1 teaspoon salt
1 teaspoon thyme
1 teaspoon sage
1 teaspoon freshly ground black pepper
¾ cup stock
2 quarts soft bread crumbs

Preheat oven to 350° F.

Combine roselle, pecans, and honey.  Set aside. 

Heat olive oil in a heavy skillet over medium heat.  When oil is hot, add in onion and celery and sauté until the onions are translucent, about 5-10 minutes.  Add in the salt and herbs, and then the stock.  Bring to a simmer and then add in the bread crumbs and roselle-pecan-honey mixture.  Place in an oiled baking dish and bake covered for 30 minutes.  Remove cover and continue baking for another 20-30 minutes, or until the top becomes browned and crusty.  Serve hot.

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