Cheesy Stuffing

By • November 2, 2009 • 0 Comments

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Author Notes: My recipe for this cheesy stuffing has a multitude of variations-try farmer cheese instead of ricotta, or shaved Parmesan instead of grated. This one is sure to please-the rich sweetness of the multi grain bread is a nice contrast to the savory eggplant and mushrooms. The crispy top is a great combination with the soft middle. As an alternative, bake this stuffing in individual ramekins for a personal dish for each guest-top each one with a different garnish (i.e.: walnuts for the nut lover, parsley for the herb enthusiast, dried apricots for the fruit connoisseur). Mariya

Serves 4-6

  • 1.5 cups multi grain bread-cut into 1/2 inch cubes
  • 2 ounces olive oil
  • 3/4 cups mushrooms-quartered
  • 1 teaspoon cayenne pepper
  • 1/4 cup onion-small dice
  • 3 ounces olive oil
  • 1/2 cup eggplant-cut into 1/2 inch pieces
  • 1/2 cup carrots-cut into 1/2 inch pieces
  • 1 clove garlic-minced
  • 1 egg-whisked
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • butter/cooking spray for coating baking dish
  • 3/4 cups chicken stock
  • salt to taste
  • pepper to taste
  1. Place bread cubes on baking tray and toast on 400F until just browned; reserve.
  2. On high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.
  3. Sweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.
  4. In a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.
  5. Butter/spray a baking dish and transfer stuffing mixture.
  6. Pour chicken stock on top of stuffing; top off with remaining Parmesan cheese.
  7. Bake at 400F until top is golden brown (~17-22 min); see serving suggestions above.
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Tags: eggplant, mushrooms, parmesan, ricotta

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