Lightened Up Spring Stuffing
Vegan, nut-free, soy-free
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A lightened up stuffing that you can feel good about this spring. Many stuffing recipes tend to call for 2 cups or more broth, but I didn’t want this one too heavy and saturated so I just used one cup. Also, feel free to use frozen peas and edamame like I did. Just be sure to thaw overnight in the fridge and rinse and drain prior to use. I also suggest using a crusty seed & fruit bread from your local grocery or bakery. This type of bread will hold up much better in the recipe, as well as provide a light sweet flavour from the cranberries and raisins.
Yield
5 to 6 cups
Prep Time
15 Minutes
Cook time
30 Minutes
Total Time
45 Minutes
Ingredients:
- 1 loaf crusty seed & cranberry raisin bread, roughly chopped into 1-inch pieces (5-6 cups packed)
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup peeled & finely chopped carrots
- 1 bunch asparagus, ends broken off and finely chopped
- 1 cup peas (if using frozen, thaw and drain first)
- 1 cup edamame (if using frozen, thaw and drain first)
- 2 tbsp fresh lemon juice
- 8-9 green onions, finely chopped
- 1/2 cup fresh minced parsley
- 2 tbsp fresh thyme
- 1/2 tsp dried oregano
- Herbamare (or salt) & ground black pepper, to taste
- 1 cup veggie broth or more if desired
Directions:
- Roughly chop (or tear) bread into 1 inch chunks. Place the bread onto a baking sheet and in the (turned-off) oven overnight or for about 10-12 hours. This lets the bread firm up and get a bit hard so it retains its shape in the stuffing. If using frozen peas and edamame, place in fridge overnight to thaw. Rinse and drain before use.
- The next day, preheat oven to 400F and grease a 2.3 L/2.5 qt. casserole dish. Heat a large skillet or wok with 1 tbsp oil over medium heat. Add in the garlic, carrots, and asparagus and sauté until just tender, about 8 minutes or so. Season well.
- Now, add in the (drained) peas, edamame, fresh lemon juice, and green onions and sauté until heated through, about 5 minutes. Stir in the herbs and season again with Herbamare & pepper to taste. Remove from heat.
- Gently, stir in the cup of broth, being careful not to overmix the bread. Transfer to prepared dish, cover, and bake for 28-30 minutes. Carefully remove lid and allow to cool for 5 mins or so before serving.