There’s another name for stuffing, it’s called dressing. My family uses those terms interchangeably. For this recipe, I want to call it stuffing, but I’m not going to “stuff it” in anything. But “dressing” just doesn’t sound right to me for some reason. So, alas, I am at a standstill.
Well that was a strange tangent…
To me, stuffing has all the same ingredients as homemade chicken noodle soup and instead of noodles, you have bread. Obviously, for mine there’s not going to be any kind of chicken or turkey, but it still tastes delicious!
The recipe itself is super simple. You can add things like mushrooms, pine nuts or more herbs if you’d like to jazz it up a bit more.
I would highly recommend you make your own bread from scratch. A simple white bread flour, dry yeast, salt and warm water recipe will do. It makes a huge difference!
Ingredient break down (serves 4)
1 large carrot, cut into thin matchstick pieces or shredded
1 onion, diced
2-3 stalks of celery, diced
1 tbsp olive or canola oil
2.5 cups of vegetable stock
1 loaf of bread, homemade or store-bought (I highly recommend homemade)
2 tbsp dried parsley
1 tsp garlic salt
Sauté veggies in a skillet with the oil on medium-high heat until the onions are translucent.
While those are cooking, break apart your bread loaf into bite-sized pieces. Place onto a cookie sheet in one layer and put bake in the oven at 350 degrees for 10-15 minutes, or until they are slightly crispy. Do this is two batches. On the second batch add half of the dried parsley and all of the garlic salt.
Put the (now) croutons into a large bowl. Add veggies, vegetable stock and the rest of the parsley. Stir to combine everything together well. Put into a baking dish, cover with foil and bake at 350 degrees for 20-25 minutes, taking the foil off for the last five minutes or so.
Let cool slightly and serve!