Over the years, I’ve been asked to share this recipe a thousand times. Ok, maybe not a thousand times, but it feels like it. I’ve been making this stuffing recipe for YEARS! My friends don’t request this dish; they EXPECT this stuffing to be on the table at our Friendsgiving every year. Let’s get out of the boxed thanksgiving meals and make something delicious!
Here’s my step by step tutorial:
A day or so before your feast, use a serrated knife (it makes ALL the difference), cut chunky cubes of bread and leave the bowl out uncovered to let the bread stale, mix once or twice to get the bottom cubes a chance to stale out at the top. P.S. I’ve experimented with different types of bread and my second favorite way to make this is with a hearty artisan style white bread! SO good.
…And mushrooms (don’t forget to rinse ’em!)…here’s my dirty little secret: I don’t trim my mushrooms like most recipes and probably chefs advised…shhhh…It hasn’t effected the taste of my dishes and I’m not dead so how bad could it be?! You real chefs probably aren’t reading, but if you are, turn your cheek.
Once, all the veggies are chopped. Get your biggest pan out and slap some butter on to prep your pan for browning those veggies. Have vegan or vegetarian friends/family? There are some simple substitutes to make this dish friendly for all diets that I’ve listed below.
How do you know the veggies have been browned, you ask? You’ll see most of its turned browned (it may even look a bit burned) and there will be browned bits stuck to the bottom of the pan like below. Take a dash of veggie broth and add it to the pan to help scrape up those tasty brown bits of veggies. Then, remove pan from heat and set aside.
Now, fetch your bread bowl and lets start adding the wet ingredients! Add broth, then mix well. Side-note: I used veggie broth. That should explain the orange color of the broth and the color in the final outcome pics.
…add the artichokes and mix well……add the veggies and mix well……add the parmesan cheese and mix well……add the poultry seasoning (yes it’s vegan) and mix well……add the fresh rosemary (this also makes a huge difference. The times I’ve made this with dried rosemary, I end up chewing on hard rosemary and wanting to spit it out) and mix well…now’s the time to salt & peppa to taste…Now, MAKE a well in the middle of the stuffing and add an egg to that well.Well, now you get to scramble the egg well in the well……and mix well one last time!Then, grease your baking dish. Hint: Adding oil/butter to a pan and tilting it at all angles until it coats the pan gets annoying after a while. Here’s our designated brush that we use multiple times a day for oiling/greasing our pans.Load up your stuffing! Cover w/foil and bake for a total of 50 minutes. If you like a crispy crust, remove foil for the last 15-20 minutes of the bake. Use a food thermometer to ensure core temperature of the dish is at least 150F. Hint: A food thermometer is LIFE CHANGING. Never under/over-cook meat or any other dish ever again!!!Hint: If you anticipate being short on time the day of your feast, you can prepare the moist ingredients and refrigerate. The day of, you can mix the moist ingredients with the bread and bake!
1 loaf sourdough bread, cut into ¾ inch cubes & staled (or any artisan style white bread will do)
1 Tbsp butter (or oil)
1 lb Mushrooms, rinsed, trimmed, & sliced
2 medium onions, chopped
1 Cup celery, chopped
2 Tbsp garlic, minced
2 Cups chicken OR vegetable broth
1 Jar (12oz) marinated artichoke hearts, drained & chopped
1 Cup fresh grated parmesan cheese
1 ½ tsp poultry seasoning (don’t let the name deceive, it’s vegan)
1 ½ Tbsp Fresh Rosemary leaves or ¾ tsp crumbled dried rosemary
Salt and Pepper to taste
1 Large Egg (or flaxseed meal)
Set aside large bowl of bread cubes to stale. In at least a 12 inch frying pan, cook butter, onions, mushrooms, celery, and garlic on medium high heat for 15 minutes. Once vegetables are browned add a dash of broth to loosen and scrape the browned bits. Remove from heat and set aside. Add 2 cups of broth, artichoke hearts, vegetable mix from pan, parmesan cheese, poultry seasoning, and rosemary; mixing well in between each new addition. Salt and pepper to taste. Make a well in the stuffing, add egg, beat with fork; mix egg with stuffing. Preheat oven to 350F. Pour stuffing into a shallow greased casserole dish. Cover with foil for first 30-35 minutes. Remove foil for last 15-20 minutes. Bake until center reaches at least 150F.
Vegetarian Friends: Chicken broth = Vegetable broth
Vegan Friends: Chicken broth = Vegetable Broth, Egg = flaxseed meal, parmesan cheese = vegan cheese, butter = oil. [YES POULTRY seasoning is vegan (basically equal parts of sage, thyme, rosemary, and marjoram]