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!
  • Easy


  • 4


  • Seasonality


  • 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


    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).

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