Hey friends! This is Karima, Livlite’s Head Buyer/chef-nerd-in-residence, back with another recipe, and plenty of tips. Today, we’re making stuffing.
- 1 loaf of house sourdough from Nelson The Seagull, cubed and dried
- 1 medium onion, diced
- 4 large cloves garlic, sliced
- 4 stalks celery, sliced
- 1 medium carrot, grated finely
- 1 tbsp dried thyme
- 4 cups Stock This Way prepared
- 4 – 6 tbsp butter/vegan butter
- salt, more herbs (optional)
- This stuffing can be made with vegetable stock/bouillon and vegan butter if you want to keep things plant-based.
- I cut the bread into cubes about 1” big and let it dry on a tray for 3 days, but if you don’t have enough time, you can sit them in a 250°F oven for a few hours.
- One loaf of sourdough made about 12 cups of bread cubes. Pour them into the baking dish you’re thinking of using, to make sure they fit, piled high. I used a pan that was 8” x 12” x 2”.
- The amount of salt you add (if any), and if you want to add more herbs/other seasonings, depends upon the flavour of broth/how salty it already is.
- Preheat your oven to 350°F and move a rack to the center.
- Warm/prepare the broth, cut vegetables, and measure herbs.
- Lightly sautée the onions, garlic, and celery in 2 tbsp butter in a pot, a few minutes on medium heat.
- Use 1 – 2 tbsp butter to coat your baking dish.
- Add thyme, carrots, and 3 cups of the stock. Stir, and taste for seasoning. Add salt and other herbs if you want, but be careful not to make it too salty.
- Add bread, and quickly stir to coat thoroughly without allowing it to become mushy.
- Transfer immediately to baking dish. Spread it out evenly, and press it down with a spatula to fill in any gaps. If it seems dry, pour remaining stock evenly overtop. I used all 4 cups.
- Bake, covered, for 40 minutes.
- Remove from oven, quickly spread 2 tbsp butter across the top.
- Return to oven, bake another 10 mins until toasty and golden on top.
- Let cool and rest on a wire rack.
- Serve topped with fresh herbs.