Thursday, 24 November 2011

Thanksgiving Week: Stuffing

As I was typing up this recipe it suddenly seemed like such an easy dish to make. It needs to sit in the fridge overnight and also cook for quite awhile, so it feels like it takes ages, but the preparation time is super-short and stress-free.

Ingredients to serve 4 as a side dish:

  • 3/4 loaf bread
  • 1 diced white onion (or other sweet onion)
  • 2.5 tbsp Nuttelex, softened (plus more for cooking)
  • 1 giant handful of breadcrumbs
  • 1 giant handful of parsley, minced
  • egg replacer equal to 2 eggs
  • a few shakes vegeta
  • a few grinds black pepper

Soak the bread in warm water for 30 seconds, then squish out excess water. Add the rest of the ingredients and squish together with your hands for about five minutes until everything is well combined. Cover and leave in the fridge overnight. 

Spray cooking oil on the bottom and sides of your cooking dish and put your stuffing in. Dot the top with Nuttelex, sprinkle the top with breadcrumbs and dot again with Nuttelex.


Cover with a sheet of tin foil that has been sliced in the centre (to keep the top from burning and to let steam escape!)


Cook in a preheated oven at 200'C for about 1 hour and 45 minutes, until the top and sides are crispy. Let rest for about 10 minutes. 


Serve next to roasted veggies or any other of my Thanksgiving Week dishes!


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