Vegetarian stuffing with celery, shallots, and herbs
Soy-Free, No Added Sugar, Vegetarian
2 Servings, 380 Calories/Serving
If you have a holiday meal without stuffing, did the holiday really happen? Crisp on top and savory throughout, this little dish will have you enjoying all the slow-cooked, rich flavor of the holidays.
Ingredients: 1 rib organic celery, 1 or 2 organic shallots, 3 tablespoons unsalted butter, 3 or 4 sprigs organic fresh flat-leaf parsley, 1 cup vegetable broth, 1 organic egg, 4 cups bread cubes, Sunbasket stuffing spice blend (sage - thyme - rosemary - white pepper - marjoram - nutmeg)
Instructions
1
Prep the ingredients
Heat the oven to 375°F.
- Peel the rough outer skin from the celery; cut the celery into ¼-inch pieces.
- Peel and coarsely chop the shallots.
- Cut 1 tablespoon [2 TBL] butter into small pieces; set aside for topping the stuffing.
- Strip the parsley leaves from the stems. Coarsely chop the leaves and set aside 1 teaspoon [2 tsp] for garnish.
- In a small bowl, combine the vegetable broth and egg[s]. Using a fork or whisk, stir until combined.
2
Start the stuffing
- Place the bread cubes in a large bowl.
In a medium [large] ovenproof frying pan, add the remaining 2 tablespoons [¼ cup] butter and 1 to 2 teaspoons [1 TBL] extra virgin olive oil and heat over medium-high heat until the butter is melted. Add the celery, shallots, and stuffing spice blend, season generously with salt, and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Remove from the heat.
To the bowl with the bread cubes, add the celery-shallot mixture, egg mixture, and parsley. Toss the ingredients together thoroughly, allowing the bread cubes to absorb all of the liquid. Return the stuffing mixture to the pan and scatter the reserved butter pieces on top.
3
Finish the stuffing
Carefully transfer the pan to the oven and cook until the bread cubes are golden brown on top and tender inside, but not soggy in the center, 30 to 35 minutes. Remove the stuffing from the oven and sprinkle with the remaining parsley.
4
Serve
Set the stuffing out on the table (on top of a trivet) and invite everyone to serve themselves.
Chef’s Tip
For a more formal presentation, in Step 3, transfer the stuffing to a small, greased baking or gratin dish with a 3–4 cup capacity. Follow the remaining instructions as written.
Kids Can!
- Peel the shallot.
- Strip the parsley leaves from the stems.
- Place the bread cubes in the bowl.
Contains: Milk, Wheat, Eggs
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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