Name: Inspired Holiday Stuffing
Ingredients: 2 sweet potatoes, boiled or roasted to soften slightly and cut into ½-inch chunks; 4-5 fresh figs, cut into chunks; 1-2 cups chopped walnuts; ¼ cup fresh sage, coarsely chopped; 2 beets, peeled and cut into chunks; 2 large kale leaves, coarsely cut; 1 ½ cups cooked cranberry beans; 2 organic granny smith apples, chopped; 2 fennel bulbs, coarsely chopped (include fennel greens); 2 cups black seedless grapes, cut in halves; 2 pre-cooked sausages (recommended: local/organic Apple Chicken Sausage); 4-5 large shallots, chopped; 2 sweet potatoes, boiled or roasted to soften slightly and cut into ½-inch chunks; ¼ cup fresh sage, coarsely chopped; 2 pre-cooked sausages (recommended: local/organic Apple Chicken Sausage); Rye unseeded deli loaf; 4-5 fresh figs, cut into chunks; 2 beets, peeled and cut into chunks; 2 cups black seedless grapes, cut in halves; Pecan cranberry bread; 1 loaf crusty bread, cut into 3/4-inch pieces (~8 cups); 3 tbsp unsalted butter, plus more for baking dish; 1 medium yellow onion, diced medium; 2 large celery stalks, diced medium; 4 garlic cloves, roughly chopped; Coarse salt and ground pepper; 1/2 cup roughly chopped fresh parsley leaves; 3 large eggs, lightly beaten; 3 cups low-sodium chicken broth

Description

The perfect stuffing for the holidays.

Ingredients

Scale

For sweet and savory:

2 sweet potatoes, boiled or roasted to soften slightly and cut into ½-inch chunks
4–5 fresh figs, cut into chunks
1–2 cups chopped walnuts
¼ cup fresh sage, coarsely chopped

For vegan friendly:

2 beets, peeled and cut into chunks
2 large kale leaves, coarsely cut
1 ½ cups cooked cranberry beans
2 organic granny smith apples, chopped

For meaty:

2 fennel bulbs, coarsely chopped (include fennel greens)
2 cups black seedless grapes, cut in halves
2 pre-cooked sausages (recommended: local/organic Apple Chicken Sausage)
4–5 large shallots, chopped

For mix and match full fall flavor:

2 sweet potatoes, boiled or roasted to soften slightly and cut into ½-inch chunks
¼ cup fresh sage, coarsely chopped
2 pre-cooked sausages (recommended: local/organic Apple Chicken Sausage)
Rye unseeded deli loaf

For mix and match sweet flavor:

4–5 fresh figs, cut into chunks
2 beets, peeled and cut into chunks
2 cups black seedless grapes, cut in halves
Pecan cranberry bread

For basic stuffing:

1 loaf crusty bread, cut into 3/4-inch pieces (~8 cups)
3 tbsp unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

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Instructions

Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine.
Combine featured flavor ingredients to bread mixture; stir to combine.
Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Notes

Note: Use avocado oil instead of butter, vegetable broth instead of chicken, and an egg replacer to make the suggested vegan variation of this recipe.