Vegetable Stuffing
We used Local Roots' delicious veggies plus Yondu & water as a sub for an instant, umami-rich broth. Completely plant-rich and completely delicious!
- 1 loaf soft French bread, diced (10 oz.)
- 2 Tbsp Olive oil
- 10 oz. Brussels sprouts, halved
- 1 onion, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- Herb trio: 1 Tbsp chopped fresh sage, 2 Tbsp chopped parsley, 1 sprig rosemary
- 2 Tbsp Yondu
Method
Special Offer! Local Roots NYC Harvest Club members can purchase Yondu as an "add-on" to their weekly share of groceries. Use code "FASTFLAVOR" for 20% off Yondu!
1. Preheat oven to 350 F.
2. Lightly toast bread cubes on a sheet tray until almost golden.
3. In a large pot over high heat, add 1 Tbsp. olive oil and Brussels sprouts and cook for 3 mins until slightly charred; reserve.
4. In the same pot, lower heat and add onion, celery and garlic. Cook for 5-7 mins, until onion is translucent. Stir in the herb trio.
5. Add Yondu and 2 cups of water. Then add reserved Brussels sprouts and bread. Mix everything so that the bread is evenly moistened.
6. Pour stuffing into a baking dish and cook for 40 mins in the oven (without stirring), until the stuffing is golden & crunchy on the top, and softer in the center.
7. Serve with a glug of olive oil and freshly ground pepper (optional).
