This oven baked stuffing recipe goes well with roast chicken or turkey. Cook it in the oven alongside your roast and you have the perfect companion for a fall or winter meal. It may be better to call it a dressing since it is not stuffed in the poultry cavity. If you use vegetable broth instead of chicken broth it makes the perfect side dish option for your vegetarian dinner guests.
Save artisan bread and crusts for stuffing
I recently visited the early 18th century windmill at Pointe du Moulin just west of Montreal and it made me appreciate how our ancestors worked so hard to harvest crops, mill their grain and eventually turn it into the food staple of western culture, bread.
Our abundance in modern times sees a high rate of food waste. Instead of tossing out stale artisan bread and crusts, consider them the perfect ingredients for this stuffing recipe.
Give ingredients with imperfections a second chance
Consider overlooking imperfections on fruits and vegetables. Especially if you are going to be trimming and cutting them up for a recipe. Why not do your wallet and the planet a favour and cut that bruise off your otherwise perfectly good fruits or vegetables and save some of those bread crusts, to turn into this wonderful herb infused side dish.
The mystical herbs of yore
If there was ever a time for those mystical herbs that any baby boomer can rhyme off thanks to Simon & Garfunkel’s “Scarborough Fair” it is this recipe. I’ve always wondered about the significance of those herbs and it just so happens that McGill University has published this article: The Mystique of Parsley, Sage, Rosemary and Thyme by Joe Schwarcz PhD. Research reveals that those symbolic herbs played a big part of well being centuries ago back when windmills produced flour.
Parsley Sage Rosemary and Thyme Stuffing
Ingredients
- 6 cups artisan bread cut into small cubes
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup diced red pepper finely chopped
- 1 cup celery finely chopped
- 1 cup yellow onion finely chopped
- 1 tbsp garlic finely chopped (1 clove)
- ½ cup chopped parsley stems removed
- ½ tsp sage
- 1 tsp rosemary
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
- 1½ cups vegetable stock (or chicken stock for non-vegetarian)
- 1 large egg beaten
Instructions
- Preheat oven to 350°F.
- Sauté the celey, red pepper and onion on medium heat until tender (about 5 minutes).
- Mix ingredients and place in a greased 9" x 9" pan.
- Bake covered for 45 minutes.
- Remove from oven and let stand for 5 minutes before serving.
- In a large bowl, toss the bread pieces, sautéd vegetables, herbs and seasonings. Add the broth and toss until well coated. add the egg and toss again.
- Transfer the mixture to a greased baking dish. Store in the refrigerator until ready to bake. Bake covered for 45 minutes.
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