Meatless Monday Stuffing or Dressing is always the favorite
I bet your Thanksgiving Plate looked something like this over this past weekend! Sample Dinner Plate at Thanksgiving Here is a recipe that holds the meat, but adds the flavors in some unexpected ways to this classic side. Savory...
I bet your Thanksgiving Plate looked something like this over this past weekend!
Here is a recipe that holds the meat, but adds the flavors in some unexpected ways to this classic side.
Here is an idea for how to make this side meatless and even better than you remembered it! I will go heavy on the veggies, because I am the meatless gal, and I will challenge you to change-up the core ingredient the bread! Do not start with the bag of croutons, cube your own, it makes all the difference in this dish.
I am all about creating more depth in the flavors of my food. I am always ready when folks ask me if my meals are boring as many believe that only meats and meat products can add flavors. Part of this recipe was my mothers, as she and my grandmother always make some excellent stuffing. Their version included sausage and turkey neck meats and always homemade stock. My Grams always liked her stuffing cooked within the Turkey or Hen, but I always preferred the side casserole my mother would prepare and bake. I loved the crunchy topping that formed.
- ½ loaf rye bread
- ½ loaf sourdough, Italian bread, Wheat, Sunflower, Seven Grain or Ciabatta
- 2 – 3 medium onions, minced
- 3 – 4 garlic cloves, minced
- 5 – 7 ribs celery, chopped
- 2 peppers, red, orange or yellow, chopped
- Optional: 8 – 16 ounces of mushrooms, sliced
- 2 – 3 tablespoons olive oil along with 2 – tablespoons butter
- Salt and pepper to taste
- 1 teaspoon poultry seasoning
- About 16 ounces of Vegetable Stock, divided
- Fresh Sage, thin ribbons about 1 tablespoon. If opting for dried, start with 1 teaspoon and check for seasonings,
- Cube the bread and allow this to rest and dry out on the counter before assembling this dressing. We would often do this the evening before and allow to dry-out on sheet pans. You can opt for Corn Bread, but I would pair this with Sour Dough or be a purist and keep this as all Corn Bread.
- Sauté the onions, peppers, and celery in a medium skillet for about 8 – 10 minutes in both the olive oil and butter. If you opt to use mushrooms, add these after about 5 minutes. Finish this sauté with the fresh garlic and cook about 3 – 4 more minutes to infuse all flavors.
- Season with salt, pepper, poultry seasoning and sage. Taste at this point to adjust seasonings. If you are using canned stock, remember you will be adding salt in this processed broth.
- In a large bowl, combine the bread cubes and sautéed vegetables. Then, add in about 8 ounces of stock, only adding as much as needed to moisten. You do not want this to be paste-like, but instead the bread cubes should maintain their shape and just take on a bit of the liquids.
- When you have the right consistency of the stuffing, transfer to a prepared 9 x 13 x 2 Casserole dish.
- Bake at 350 degrees for about 35- 45 minutes uncovered.
- This side is often reserved for Thanksgiving and Christmas, but it deserves more table time as a classic side.