Friday, March 16, 2012

Bread Stuffing Casserole

Stuffing is one of my favourite things, so it's silly that I only eat it at Christmas and Thanksgiving. I've decided to change that so I recently tried out these 2 recipes.

(Geez what a difference night time and day time photos make!!)

This "bread stuffing casserole" was amaaaazing. It's my perfect stuffing. I love the flavours, love the herbs, it's moist but not too wet. It has parsley, marjoram, sage, thyme, rosemary and black pepper. That perfect combination of herbs is mixed together with delicious onions, walnuts, mushrooms, celery and cranberries. And bread of course. SO good.

This stuffing from ExtraVeganZa has red onion, celery, savory, mushrooms, olives, soy sauce, walnuts and kabocha squash. It was good and I'd eat it again but I didn't love it like I loved the other stuffing. Maybe the herbs weren't quite right and I think I just prefer the traditional stuffing ingredients, as much as I love kabocha squash and olives.

Here's Abby while I'm cleaning out our pantry. (Photos to come soon!) This is the container I kept sugar in and was cleaning out to use for other things (do not need that much white sugar in my house). Anytime I'd empty a container on the floor she'd be in it immediately. She is the owner of all boxes and bags.

If this sounds good, you might also like:
Vegan Pot Roast and Gravy
Autumn Panzanella
Red and White Cauliflower Bake
Chuck's Favourite Mac and Cheese

Bread Stuffing Casserole
Adapted from Vegan Vittles

Serves 4

4 cups whole grain bread cubes (I used 5 pieces of whole wheat bread)
1/3 cup minced fresh parsley
2 tbsp nutritional yeast flakes
1/2 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried sage
1/2 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/8 tsp ground black pepper
1/2 cup coarsely chopped walnuts
1 medium onion, chopped
1 1/2 cups sliced mushrooms
1/2 cup finely diced celery
1/2 cup dried cranberries
1/2 cup boiling vegetable broth
2 tbsp reduced sodium soy sauce
1 tbsp olive oil

Preheat the oven to 350F.

In a large bowl, mix together the parsley, nutritional yeast flakes, salt, marjoram, thyme, rosemary, and pepper. Add the bread cubes and toss to evenly distribute. Add the walnuts, onions, mushrooms, celery, and dried cranberries, and toss well.

In a separate bowl, mix together the vegetable broth, soy sauce and olive oil. Pour this mixture over the bread cubes and toss thoroughly to mix. Transfer to a 2 quart casserole dish, cover and bake for 35-45 minutes. (I baked mine for 45 but just watch yours and if it seems like it's getting too dry you can take it out earlier.)


janet @ the taste space said...

Abby is so cute! Cats are funny that way - love to jump into boxes! Since we're moving again, we will be doing some pantry purging/forced reorganization as well.

I am actually not a stuffing fan but when I went to culinary school I had the most delicious stuffing with white-soaked prunes! So good! :)

Anonymous said...

I agree, I don’t know why I feel like I can only eat stuffing during certain times of the year. I was thinking of making a recipe that had vegetables stuffed with bread stuffing, and went “I can’t make that, it’s not fall” and then shook my head and had a ‘duh’ moment. Of course I can make it! That first recipe sounds like my kind of stuffing, I love recipes with cranberries and rosemary.

Hannah said...

You're right, I never think of bread-based stuffing outside of Thanksgiving time. It's so good though, it really aught to get more of the spotlight during the rest of the year!

Mushrooms are always a key ingredient in mine, too. Sounds great!

Joanne said...

I really need to eat stuffing year-round also, since i love it so much! I kind of want to try both these versions...I know you didn't love the second one but I'm a kabocha FIEND.

Eileen said...

STUFFING! Especially stuffing at some time other than Thanksgiving! Yay! I think people should totally make stuffing whenever they have some stale bread around. I would eat some Right Now.

-hannah. said...

mmm, I can't wait to try this! hopefully I won't wait until thanksgiving...

Mel said...

I love stuffing and could eat it any time of the year! This looks like it would be wonderful with a plate of roasted vegetables and gravy.