RCI-VG.004.1363.001
Stuffin Nut Stovetop Stuffing
Serves 2 – 4
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Toast the whole grain bread cubes in a large skillet over medium heat for 3-4 minutes, stirring frequently until they are lightly golden and slightly dried out. Transfer to a large bowl and set aside.
2
Heat the olive oil in the same skillet over medium-low heat and add the finely chopped onion and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and become translucent.
3
Add the grated carrots and sliced mushrooms to the skillet, stirring well to combine. Cook for 4-5 minutes until the mushrooms begin to release their moisture and the carrots soften slightly.
4
Stir in the raisins, slivered almonds, dried sage, rosemary, and thyme, coating everything evenly with the oil. Cook for 1 minute until the herbs become fragrant.
5
Pour the boiling water and veggie broth powder (or soy sauce/Braggs Liquid Aminos) into the skillet and stir to combine, dissolving any broth powder completely.
6
Add the toasted bread cubes to the skillet and toss gently but thoroughly to distribute the liquid and vegetables evenly throughout. Season with sea salt and freshly ground pepper to taste.
7
Reduce heat to low, cover the skillet with a lid, and cook for 10-12 minutes, stirring once or twice, until the bread cubes have absorbed the liquid and the stuffing is moist but not soggy.
10 minutes
8
Remove from heat and let rest covered for 2-3 minutes before serving. Adjust seasoning with additional salt and pepper if needed.