With Thanksgiving creeping ever nearer, we wanted to continue to share some holiday-related recipe ideas — though they can just as easily be enjoyed without the holiday as an excuse!
Stuffing has always the highlight for both of us from the Thanksgiving table. It’s funny to think about mushy bread being a highlight, but there’s something about the savoryness of the mush that can’t be beat. We’ve enjoyed everything from stuffing straight from the box, with those perfectly symmetrical cubes, to my grandparents version with giblets (which I always picked around).
We set out to create a “classic” style stuffing this year. We focused on the lighter side, without the gobs of butter, and substituting whole grain bread for the typical white. We tried to focus on vegetables, and the entire recipe has only 2 tablespoons olive oil. With reasonable portion sizes, it’s a good option for a healthy Thanksgiving table (though I’ll admit our portion sizes were not reasonable — this disappeared FAST!).
Do you have a favorite Thanksgiving treat? –Or, if you’re not based in a country that celebrates this holiday, a favorite food for a holiday celebration meal?
- 1 loaf (9 to 10 cups) whole grain bread, cubed
- 2 tablespoons olive oil
- 1 large onion
- 2 leeks
- 3 stalks celery
- 2 tablespoons fresh sage leaves (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon kosher salt
- Fresh ground pepper
- 3 cups vegetable broth
- Preheat the oven to 375°F. Cut bread into cubes. Place on a baking sheet, and bake for 15 to 25 minutes, until browned and toasted.
- While the bread is toasting, dice 1 onion and 3 stalks celery. For the leeks, chop off the dark green stems and the root, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). There will be dirt in between each layer of the leeks, so when you’ve finished chopping them, rinse them thoroughly in a colander. Chop the sage leaves and parsley to make 2 tablespoons each.
- In a skillet, heat 2 tablespoons olive oil over medium-high heat. Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.
- Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of pepper, and mix to combine.
- Pour into a 9 x 13 baking dish. Add 3 cups broth. Cover, and bake for 20 minutes. Uncover, and bake for about 25 minutes, until browned.