In this post you are going to learn how to make stuffing. This recipe is vegetarian and is made with leeks, mushrooms, apples and walnuts. I never stuff my turkey because it takes too long to cook. I always bake it separately. This is a great side for any vegetarians you might have at your table. Meat eaters will love this as well.
If you are stuffing a turkey with this you can skip making the vegetable broth and use chicken broth instead. Otherwise, you will be making a delicious vegetable broth for this.
Leeks need to be washed thoroughly as they do have dirt between the layers. To do this you will have to slice it and place it in a large bowl with water. Separate the layers with your fingers and change your water three to four times. Drain it after it is clean.
When you toast your bread do not overdo it. All you want is to have dry bread that is lightly browned.
This is how to make stuffing:
Serves eight to twelve
FOR THE STOCK:
2 small celery stalks with leaves
1 small carrot – peeled and halved
¼ of an onion
3 garlic cloves – peeled and smashed
4 sprigs parsley
4 sprigs fresh thyme
1 bay leaf
½ jalapeño – optional
Place all the ingredients in a pot and add about 6 cups of water. Bring to a boil, cover the pot and reduce the heat. Simmer for about 2 hours until you have a concentrated stock. Strain and set aside.
FOR THE BREAD CUBES:
8 slices white bread — cubed
2 tsp. garlic powder
2 tsp. thyme
1 tsp. paprika
Salt & Pepper
¼ cup of olive oil
Heat the oven to 350 degrees F (176 C).
Place the bread cubes in another large bowl. Add the spices and season generously with salt and pepper. Add the olive oil and toss to cover all the bread. Spread the cubed bread on a baking sheet and place it in the oven for 15 to 20 minutes until it dries up and starts to toast. Remove from oven and leave oven on.
FOR THE STUFFING:
3 TBS unsalted butter
1 tsp. olive oil
2 leeks – sliced
4 cups of chopped mushrooms – buttons, Portobello, shiitake
1 large green apple – chopped
1 small carrot – chopped
1 celery stalk – chopped
3 TBS chopped parsley
1 TBS chopped celery leaves
5 sprigs of thyme – remove the leaves from the stems
2 leaves sage — chopped
½ a jalapeño – chopped (optional)
¾ cup chopped walnuts
¾ to 1 cup vegetable stock
Salt & Pepper
Place the leeks in a large bowl with water and separate the layers. Change the water three times and drain. Set aside.
Melt the butter with the oil and add all the vegetables and the apple. Sauté until the veggies are soft – about 8 minutes. Add the herbs and jalapeño (if using) and mix. Turn off the heat.
Add the dry bread cubes to the vegetables, salt and pepper and mix. Add the stock and mix until you have a consistency that is wet but not mushy. Start with ¾ cup of vegetable stock and add more if necessary.
If you are stuffing the turkey stuff it now. Otherwise, place the stuffing into a 9×13 inch (23×33 centimeter) buttered oven pan. Bake the stuffing for 20 minutes covered in foil and 20 minutes uncovered. The stuffing should have a light crust on top but should not be dry.
Serve and enjoy.