Tag Archives: #stuffing

Easy Bread Stuffing

Ok, is it just me, or do you think stuffing/dressing should be enjoyed all year? This recipe is easy to put together, and super simple to swap out ingredients for what you have on hand. It is also a great way to increase the amount of vegetables that you (or your kids) enjoy with a meal. I made this with French bread, but you can use sandwich bread, rolls, or even soft pretzels. If you don’t have croutons, you can make your own or simply increase the bread chunks by 1 cup.

1/2 loaf French bread
1 cup croutons (homemade or store-bought)
1/2 cup sliced mushrooms
1/2 cup orange and red bell peppers, diced
1/2 cup celery, diced
1/2 medium onion, diced
3 tablespoons unsalted pepper
3-6 cups chicken or vegetable broth (you can use water, if preferred)
1 teaspoon ground sage or poultry seasoning
1/2 cup parsley, chopped
salt and pepper to taste

Tear bread into 1-inch pieces and let dry for several hours in a large, heat-resistant bowl.

Preheat oven to 375F.

Melt butter in a large skillet and cook the onions, celery, half of the peppers, and mushrooms until just starting to get soft, about 4-5 minutes. Pour in 3 cups of broth and cook for another 3-5 minutes.

Add the croutons and poultry seasoning or sage to the French bread pieces, then pour the broth and cooked vegetables into the bowl. Mix well and add more broth if it seems too dry.

Fold in the parsley, and season with salt and pepper to taste.

Lightly grease an oven-safe dish and fill with the stuffing mixture. Smooth out the top so it is even, and bake uncovered until golden, about 25-30 minutes.

Variations: substitute chopped walnuts for croutons; top with sliced almonds or dried cranberries; add browned sausage to the stuffing mix before baking.

Stuffed Portobello Mushrooms

2 portobello mushroom caps, stems and gills removed
3/4 cup prepared dressing, or enough to fill both (leftover stuffing/dressing works wonderfully)
1/4 cup shredded cheese (I love using a colby cheddar mix), plus more for topping
1 green onion, diced
2 tablespoons olive oil
3 tablespoon balsamic vinegar (optional, but recommended)
Salt, pepper, and poultry seasoning, if desired

Preheat oven to 350F.

Combine stuffing and cheese in a small bowl. Add additional seasoning if needed. Keep in mind that the cheese will add additional salt as it melts.

Brush the tops (curved side) of mushrooms with olive oil and place in a baking dish, top side down. Lightly brush the bottom edges the cap (now facing up) with the oil.

Fill the caps with the stuffing and cheese mixture, and drizzle with balsamic vinegar. Sprinkle with remaining cheese.

Bake uncovered for 10-12 minutes until mushroom is tender.

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