And it was almost zero waste. Not that it couldn’t be done, but it was a combination of what’s called “laziness” and “using what you’ve already got”.
Stuffing is the exact opposite of a science, which is probably why I love it so much. It’s nigh impossible to screw up, and when writing down the recipe, all you need is a list of ingredients because the rest is a no-brainer. Oh, and did I mention that it was vegan?
Best Stuffing Ever
- Cubed bread (whatever size, whatever kind; I used two different loaves that I had laying around)
- Sauteed chanterelle mushrooms (diced)
- Sauteed onion (chopped)
- Celery (chopped)
- Frozen peas
- Garlic (diced)
- Dried craberries
- Flax seeds
- Olive oil
- Parsley (chopped)
- Veggie “drippings” (make some hours, at least, ahead of time)
- Bay leaves
- Crushed whole garlic
- Dried mushrooms
- Soy sauce
- Balsamic (good stuff)
- Beer (pref. a stout, as dark, rich beers have tons of umami)
- Whole peppercorn
- Better Than Bouillon (optional)
Make as you would with a typical vegetable broth– put the kombu piece in the water as it heats up and remove before it comes to a good boil. You want richness, not a vaguely fishy taste. Put everything else in to taste. The broth will need to be reduced by half to get a good consistency and intensity of flavor, so keep that in mind when deciding how much water to start with. When finished, it should be a nice deep brown. Strain, put in a jar with a good drizzle of oil. Shake well and put in the fridge so that the oil will get some of that flavor too. Heat up and shake before pouring it over your stuffing; use as you would regular meat drippings!