Author Notes
Stuffing a turkey or chicken with stuffing has never been my favorite holiday tradition. I absolutely love stuffing, don't get me wrong here. I would rather leave the stuffing unstuffed. Bake it as a casserole and be creative with additions. Last year I threw together an unstuffed stuffing to serve with turkey. Like all my best dishes, it was literally thrown together with things I had in the fridge at the time. Little Sister was barely a month old, I hadn't slept (obviously), and the house was beyond a mess. I should have one of those 'Lord Bless this Mess' signs in the foyer for such occasions.
—midnitechef
Ingredients
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2 cups
cremini mushrooms, cleaned and quartered
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1 cup
grape or cherry tomatoes, halved
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1
red and yellow bell pepper, diced
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6 cups
cubed bread (baguette, rye, pumpernickel, sourdough or whatever)
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1 tablespoon
minced garlic
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1 - 1 1/2 cups
homemade vegetable stock
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1 sprig
fresh sage
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1 sprig
rosemary
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1 teaspoon
coriander seeds
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1/2 teaspoon
sea salt
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1/2 teaspoon
pepper
Directions
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Pre-heat the oven to 350ºF.
Grease the pan well because last time I made this stuffing it stuck to the pan, even though it was glass!
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Sauté the mushrooms in olive oil with the garlic. Toss everything but the stock into the greased casserole dish.
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Pour over the stock, preferably warmed first, cover and bake for 30 minutes.
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After 30 minutes, check on it. If you like it a bit wet add more stock. If it's too wet, leave the cover off and return to the oven to dry out and crisp up. Whatever you do - don't stir.
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