i was home by myself this year, so i made myself a pan of just stuffing
i normally cook this and a number of other dishes for my family, but i decided i should stay home this year. with surging cases in both my parents’ and my county, it seemed like the best thing to do. apparently i was the lone person out and everyone else in my family did some kind of small get-together.
so i just cooked my one favourite dish as a treat. i know, it’s counterintuitive that a vegetarian just wants a stuffing, but i always do. I’ve been making this mushroom-greens bread stuffing every year, and it’s my go-to holiday comfort.
(i’ll add the recipe here; it just takes a moment to type it out on ipad.)
1 medium yellow onion, diced 3-4 cloves garlic, minced 2-3 ribs celery, chopped 8 oz white button or cremini mushrooms, diced greens: ~4 ounces of kale OR spinach, finely chopped ~2 cups of vegetable stock (i make my own regularly and am happy to give my general process on request) * breadcrumbs - i usually bake a loaf of sourdough a day or so in advance and use 1/2 to 3/4 of the loaf, cutting them into 1-inch cubes 1-2tsp sage 1-2tsp thyme 1/2tsp dill weed 1tsp parsley S&P to taste
*in past years, i used a bit of shiraz along with other liquids. it adds a nice little zing and density to the flavor.
preheat the oven to 425F sautée the onion-garlic-celery mirepoix in olive oil over medium heat for a few minutes. add the mushroom dice and cook a few additional minutes, releasing some of the liquid add the greens and let them brighten and soften but not fully wilt. meanwhile, lay the breadcrumbs out on a greased baking pan. pour the vegetable mixture over and stir to combine evenly. slowly pour the vegetable broth over the mixture until moist (but not over-saturated) cover with foil and cook on the center rack for about 30 minutes. remove the foil and bake until the top is crisp, in the range of another 20-30m