Bring a large pot of salted water to a boil.
Wash, peel and chop potatoes into small chunks.
Boil potato chunks for about 15 Minutes, or until very tender. You should be able to break them easily with a fork.
Drain potatoes and return to pot. Add in butter, milk, salt, pepper, garlic powder, and parsley flakes.
Mash the potatoes with a fork, spatula or potato masher until mostly smooth. I prefer a few chunks in my mashed potatoes.
Set aside for use in the Thanksgiving dinner bowl. Try not to eat them all while you wait.
Chop slices of bread into small cubes. You can stack the slices to make cutting quicker.
Transfer bread cubes into a large mixing bowl.
Chop about 1/2 an onion into tiny cubes.
Melt butter in a small dish.
Slowly pour melted butter over the bread cubes. Toss to coat evenly.
Toss in salt, pepper, garlic, onion, parsley, thyme, rosemary, and summer savory.
Add in onions.
Spoon in mashed potatoes a bit at a time. *
Toss well. I like to mix the stuffing by hand to squish it together really well.
Pour stuffing into a non-stick casserole dish. Cover with tinfoil and bake for 60 Minutes at 350. Remove tinfoil for the last 10 minutes of cooking to let it crisp up.
Turn oven off, cover stuffing, and let it sit in the warm oven while you prepare the rest of the Thanksgiving Dinner Bowl.
Peel and chop carrots into small coins.
Steam carrots over medium heat for about 10 Minutes, or until tender.
Melt butter in a frying pan over medium-high heat.
Pour carrots into the pan, then add in maple syrup, rosemary, and thyme. Stir to combine.
Fry the carrots for about 10 Minutes, stirring frequently.
Remove from heat and set aside for use in the Thanksgiving dinner bowl.
Spoon about a cup of garlic mashed potatoes into a bowl.
Fill the rest of the bowl with stuffing, maple glazed carrots, and peas.
Serve topped with hot brown gravy.
The Thanksgiving Dinner Bowl recipe is enough for 2 large servings!
The recipe for the mashed potatoes and stuffing makes more than the Thanksgiving Dinner Bowl recipe calls for! Both the mashed potatoes and stuffing refrigerate well.
You can store the mashed potatoes in an airtight container in the fridge for 2 – 3 days.
I usually save some of the stuffing uncooked, in a Tupperware for later use. The stuffing uncooked freezes really well too!
*Try to distribute the mashed potatoes throughout the stuffing evenly so it doesn’t form into one big clump.
Feel free to tweak the spices in both the mashed potatoes and stuffing to your liking. The stuffing, in particular, is kind of a free for all for me. I usually just dump in the spices until it looks right. Don’t be afraid to add more spices than you normally would, this dish is meant to be super flavourful!
My favorite vegan gravy is St. Hubert’s Brown Gravy. It comes in a can pre-made, all you have to do is heat it!
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