Tuesday, March 9, 2010
The Inevitable Stuffing Post
Here it is, folks. Stuffing! I know, most people don't even think about stuffing unless its the last Thursday in November, but this dish is something I think about weekly (at least). My best friend Emily once delivered a 10 minute speech to someone I've never met detailing my love for stuffing. It's the stuff that legends are made of.
Savory herbs paired with moist bread - I have no idea what about it is so fabulous, since it really doesn't sound too great in print. Oh, well. I love it and you should, too. Here's all you'll need:
Savory Cornbread Stuffing
1 loaf of this cornbread (or your favorite bread), cut into 1/2 - 1 inch cubes
1 medium (or 1/2 large onion), diced
1 clove of garlic, finely chopped
2 ribs of celery, diced
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried sage
2 teaspoon dried parsley, or about 1/3 cup chopped, fresh parsley
1 cup veggie broth
What to do:
First, saute the onion, garlic, and celery until translucent and soft. Add the herbs (except for the parsley, if using fresh) along with salt & pepper to taste. In a large bowl, toss this mixture with the cubed bread. Slowly add 1/2 to 1 cup of the veggie broth until the bread is moist. The amount of liquid you use is completely up to you - I prefer my stuffing to be pretty moist, but you may like yours to be a bit more dry.
Let the stuffing sit with itself so that the flavors can meld while you heat the oven to 375 degrees F. Once heated, transfer the stuffing to a greased baking dish. If you're using fresh parsley, toss it in with the rest of the mixture right before baking. Bake for about 30-35 minutes, until the top is golden and crunchy.
We ate the stuffing along-side Brussels sprouts that were tossed with olive oil, balsamic vinegar, and salt & pepper and then roasted until they browned around the edges. Both of these dishes would be perfect for Thanksgiving. If you're like us, though, you're thankful enough on any night of the week - at any time of the year - to enjoy some of the holiday's classic flavors.