My favorite Holiday Stuffing

I realize that thanksgiving is over, but I love this stuffing. And, while I believe it’s fair game throughout the late Fall/Winter months, Thanksgiving is always my first reminder of it and I generally make it again soon after…

Really, technically, this is a dressing, as this recipe is intended to be baked separately in a dish, rather than stuffed into something. However, as I write this, I can think of all kinds of wonderful (vegetarian) foods into which this can be stuffed.

Use whatever bread you like. I had a plethora of partial loaves of sourdough sprouted grain breads from the last market – multiseed, golden squash, and rosemary garlic – so I (or my son, actually) cubed them up and mixed them together. Any old, literally, bread will do, as I’m quite sure that stuffing/dressing originated as a way to use stale bread.

The list of ingredients is long, but it’s actually a very quick and easy recipe, especially if you have a helper to cube your bread. This will make enough to serve 10 people as a generous side dish, probably with leftovers. If you have too many leftovers, you can use it to make a Savory Lentil-Veggie Loaf. I baked the stuffing in a 2 1/2 quart Corningware dish filled to the brim.

  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • olive oil for sauteeing
  • five cups cubed bread
  • 3/4 cup cooked quinoa
  • 3/4 cup cooked brown rice
  • 1-2 generous handfuls of fresh parsley
  • 1 Tablespoon chopped fresh sage
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon chopped fresh thyme
  • 1/2 teaspoon salt, or to taste (will depend on saltiness of bread and broth)
  • freshly ground black pepper
  • 1 cup water or vegetable stock
  • 1/4 cup olive oil
  • 1 large leek, sliced and browned, optional for garnish

Preheat your oven to 375; if you are doing other baking, this stuffing is flexible and will be fine at the oven temperature required for your other dishes, from 350 degrees to 425, but you’ll have to adjust your baking time accordingly.

Heat a large saucepan to medium, add olive oil and onions, and cook, stirring occasionally until the onions soften and begin to brown. Add celery and cover the pot, then cook until the celery is soft. Add a bit of water if necessary to keep vegetables from burning. Combine the cooked vegetables with the bread cubes, cooked grains, parsley, herbs, salt and pepper. Mix the oil into the broth and pour the mixture over the stuffing. If you used water, you might add a bit more salt here. Since there are no eggs in this stuffing, give it a taste so you get the seasoning right. Coat your baking dish with olive oil and spoon your stuffing in, packing it down as necessary to make it fit. Bake at 375 degrees for about 25-30 minutes. I like it browned and crispy on top, so I cook it uncovered. If you prefer to keep it soft, cover it while baking. Garnish with browned leeks, if desired. Serve alongside chickpea patties, tofu cutlets, or your favorite holiday meal. You can also use it as a stuffing for vegetables – I’m thinking of stuffed roasted acorn squash topped with roasted chickpeas….enjoy!

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2 Comments »

  1. […] vegetarian, veggie loaf This is a great throw it all in kind of meal inspired by the leftover stuffing, veggies and mashed potatoes from Thanksgiving. If you don’t have those particular leftovers, […]

  2. […] Yummy Holiday Stuffing Roasted Vegetables Millet Risotto Cakes Green Bean or Vegetable Casserole Kale and Beet Salad Autumn Tossed Salad Sweet Potato and Quinoa Salad Red Cabbage Salad […]

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