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
Continue After Advertisement
Ingredients
-
1.5 cups
multi grain bread-cut into 1/2 inch cubes
-
2 ounces
olive oil
-
3/4 cup
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 cup
chicken stock
-
salt
to taste
-
pepper
to taste
Directions
-
Place bread cubes on baking tray and toast on 400F until just browned; reserve.
-
On high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.
-
Sweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.
-
In a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.
-
Butter/spray a baking dish and transfer stuffing mixture.
-
Pour chicken stock on top of stuffing; top off with remaining Parmesan cheese.
-
Bake at 400F until top is golden brown (~17-22 min); see serving suggestions above.
See what other Food52ers are saying.