Stuffing a turkey or chicken with stuffing has never been my favorite holiday tradition. I absolutely love stuffing, don’t get me wrong here. I would rather leave the stuffing unstuffed. Bake it as a casserole and be creative with additions. Last year I threw together an unstuffed stuffing to serve with turkey. Like all my best dishes, it was literally thrown together with things I had in the fridge at the time. Little Sister was barely a month old, I hadn’t slept (obviously), and the house was beyond a mess. I should have one of those ‘Lord Bless this Mess‘ signs in the foyer for such occasions.
This is what I can recall from the awesome unstuffed stuffing.
- 2 cups cremini mushrooms, cleaned and quartered
- 1 cup grape or cherry tomatoes, halved if large in size
- 1 each, red and yellow bell pepper, diced
- 6 cups of cubed bread (baguette, rye, pumpernickel, sourdough or whatever)
- fresh sage, rosemary, coriander, salt and pepper
- 1 tablespoon minced garlic
- 1 caramelized onion
- About 1-2 cups homemade vegetable/chicken stock, enough to moisten the bread
Pre-heat the oven to 350ºF.
Grease the pan well because last time I made this stuffing it stuck to the pan, even though it was glass!
My suggestion is to sauté the mushrooms in olive oil with the garlic. Toss everything but the stock into the greased casserole dish. Pour over the stock, preferably warmed first, cover and bake for 30 minutes.
After 30 minutes, check on it. If you like it a bit wet add more stock. If it’s too wet, leave the cover off and return to the oven to dry out and crisp up. Whatever you do – don’t stir.
Enjoy this unstuffing with gravy, cranberry sauce, or naked.