Make Ahead Healthy Stuffing
A make-ahead whole-grain stuffing with mushrooms and herbs, designed to be prepped days before Canadian or USA Thanksgiving.
Ingredients
Dry Ingredients let dry our on countertop or cut that day if needed
- 8 cups sourdough or whole grain bread cubed and dried
Wet Ingredients - fry and put in airtight container in fridge for days
- 2 cups mushrooms sliced
- 2 celery sticks diced
- 1 medium red onion or yellow diced
- 4 tbsp butter or olive oil
- 1 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 1 tsp sea salt or himalayan salt
Add that day
- 1.5 cups vegetable broth or chicken broth
- 2 large eggs
Instructions
- Cube bread - about two slices less than a loaf - and put in a big bowl, let sit out to dry for 2 days or bake at 350F (175 C) for 10 to 15 minutes.
- Sauted vegetables: Cook 2 cups mushrooms, sliced, 2 celery stalks, diced, and 1 medium yellow onion, diced in 3 tablespoons butter or olive oil until softened, about 8 minutes.
- Chop herbs put in a separate container with paper towel or with the saute vegetables in airtight container in fridge. Can wait 2-3 days in fridge for Thanksgiving or holiday day to make it.
- When ready to prepare stuffing for thanksgiving. Take out 9 x13 baking pan, add bread cubes, sauted vegetables and Bind. Bind: Whisk eggs with broth, add 1 tsp of salt. Stir all together. Drizzle 1 tbsp of butter on top and bake
- Bake: Transfer to baking dish and bake at 375oF (190°C) until golden on top. Bake for 20-25 minutes and check.
- If you want it more crisp ontop - add 1-2 minutes of Low Broil. Watch it!
- LIKE MOIST STUFFING : If you want a moist stuffing, then cover with aluminum boil or baking dish lid, bake for 20-25 minutes at 375oF (190°C). If still wet, add 5 minutes with lid off.
Notes
If your bread is not stale, bake bread cubes for 10-15 minutes at 350 F (175C) till they are dried out. Then use in recipe.
Make-ahead: assemble up to 2-3 days ahead unbaked and refrigerate; bake day-of.
Sautéed vegetables and dried bread can be stored separately for up to 2-3 days before assembling. Chop herbs day of or before and store in a separate container with paper towel.