This is What We Call Stuffing
Thanksgiving was coming up and Madeline wanted to prepare a vegetarian dish that she would be excited about. This caught her eye, and after making it once decided it would be a part of every Thanksgiving.
Also works with sourdough bread.
Makes 12 servings
Ingredients:
- 1 large loaf of challah or brioche
- 2 cups celery, diced
- 2 cups onion, diced
- 2 cups cremini mushroom, diced
- 8-10 sprigs thyme, chopped
- 3 sprigs rosemary, chopped
- ¼ cup chopped flat leaf parsley
- 3 cups vegetable stock, preferably homemade
- 3 ounces butter
- 4 ounces melted butter
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions:
- Cut the challah into 1" cubes. Leave the cubes out on a parchment lined sheet pan on the counter to get stale, at least overnight, and preferably 2 days.
- Melt 3 oz. of butter in a large heavy saute pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked through.
- In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.
- Press stuffing into a large buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.
- Bake at 350 for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.
Originally fetched from Food52 - What We Call Stuffing