Inspired Holiday Stuffing

Unlike the “tomatoh/tomahto,” agree-to-disagree philosophy, the “Stuffing” versus “Dressing” versus “Filling” battle is one with staunch party lines, steep expectations and the types of establishments even the most rebellious dare not defy (Grandmas can be scary!). To avoid hate mail in my editor’s mailbox, I will in no way suggest you change whatever filling, dressing or stuffing recipe your family is expecting on Thanksgiving Day. However, what I am suggesting is an extension of the fall spirit of bread and broth coming together in a comforting way. I’m giving you permission to mess with stuffing on all other days except Thanksgiving.

Stuffing is most simply a skillet of staple flavor inducers, stale bread and liquid. To ease your transition to disrupting tradition, try any of these three flavor combinations. Just combine the ingredients with your bread mixture before soaking with an eggy broth (find our basic stuffing recipe on tablemagazine.com). Once you take that leap, mix and match these combinations according to your cupboards and craving. My only rule? Start with quality bread, then enjoy (without telling Grandma)!

*Ingredient portions based on a 9x13 pan

Sweet & Savory
2 sweet potatoes, boiled or roasted to soften slightly and cut into ½-inch chunks
4-5 fresh figs, cut into chunks
1-2 cups chopped walnuts
¼ cup fresh sage, coarsely chopped

Vegan Friendly featuring Mt. Athos Fire Bread
Note: Use avocado oil, vegetable broth and an egg replacer in basic stuffing recipe
2 beets, peeled and cut into chunks
2 large kale leaves, coarsely cut
1 ½ cups cooked cranberry beans
2 organic granny smith apples, chopped

Meaty featuring Jewish Rye
2 fennel bulbs, coarsely chopped (include fennel greens)
2 cups black seedless grapes, cut in halves
2 pre-cooked sausages (recommended: local/organic Apple Chicken Sausage)
4-5 large shallots, chopped

Mix & Match To Make Even More:
Full Fall Flavor: Sweet Potato, Sage & Sausage w/ Jewish Rye

Make it Even Sweeter: Fig, Beets & Grapes w/ Cranberry Pecan Bread

Basic Stuffing Recipe
Note: Use avocado oil instead of butter, vegetable broth instead of chicken, and an egg replacer to make the suggested vegan variation of this recipe.

Ingredients
1 loaf crusty bread, cut into 3/4-inch pieces (~8 cups)
3 Tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Directions
Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.

Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.

Add parsley, eggs, and bread; stir to combine.

**Combine featured flavor ingredients to bread mixture; stir to combine. ***

Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Story, Recipes & Styling by Quelcy Kogel/ All featured bread varieties from Mediterra Bakehouse