True confession: I?m a recipe writer in my 30s and I just made stuffing for the first time ever. Stuffing has never been on my radar because it usually contains sausage or chicken broth or a combination of the two. How has it taken me so long to realize stuffing can not only be vegan, but absolutely delicious" With a quality loaf of bread, pretty much anything is possible. Thus, my Sweet Potato, Fig, and Rosemary Stuffing was born.

I have never been a fan of Thanksgiving sweet potato dishes that are loaded with brown sugar and maple syrup. Call me crazy, but I don?t have a sweet tooth! In a savory application, though, I?m all about the nutrient-packed root veggie. Along with dried figs, sweet potato adds the perfect amount of sweetness to balance savory onions and fresh herbs in this vegan stuffing.
If you?ve never cooked with cipollini onions before, this recipe is a great introduction. The only annoying thing about these bite-sized onions is that they?re difficult to peel. Luckily, boiling cipollini onions for a few minutes and then dunking them in an ice bath loosens up the skins so that they slide right off without much effort. If you can?t find cipollini onions, you can substitute boiling onions or pearl onions. I saw all three varieties at my usual grocery store.

Once the onions are nice and caramelized, it?s time to add all of the ingredients to the skillet. Depending on how dry your bread is, you might need more vegetable broth. Start with...