A Thanksgiving feast is not complete with stuffing (or dressing, if that's what you call it). We used stale challah and ABO Miso Soup for this recipe and it turned out divine! Bake in a baking dish, or use our recipe to stuff your turkey.
Ingredients
- About ¾ loaf of stale bread (We used challah)
- 1 shallot, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3-4 celery stalks, diced
- 1/2 cup butter
- Salt and pepper to taste
- 2 Tbsp fresh sage, chopped
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh rosemary, chopped
- 1 1/4 cups water
- 2 heaping Tbsp ABO Miso Soup, original flavour
- 1 egg, beaten
Directions:
- Cut the bread into cubes. Let it sit around to dry out further while preparing the rest of the ingredients. Cut the bread the day before if necessary to get it dry enough. If you use fresh bread, your stuffing will be too mushy and not tasty at all.Place the bread in a large mixing bowl.
- Preheat the oven to 350F. Spray or grease a medium baking dish.
- Chop the shallot, onion and celery.
- Mince the garlic.
- In a large skillet, melt the butter over medium heat.
- Add the shallot, onion, garlic, and celery to the skillet. Sauté until the vegetables are softened, about 5 minutes, and season with a pinch of salt.
- Stir in the sage, parsley and rosemary. Cook for another minute.
- Pour in 3/4 cup water and stir in the ABO Miso Soup paste, mixing well until it’s fully combined with the vegetables.
- In a small bowl, beat the egg with the remaining 1/2 cup water.
- In a large mixing bowl, combine the bread cubes with the sautéed vegetable mixture.
- Add the beaten egg and toss until the bread cubes are evenly coated.
- Transfer to baking dish and bake on middle rack for 40-45 minutes.
