This is my second try at making stuffing this season and boy am I glad I gave it another shot! My first attempt was not good, but I learned a lot. This time I added mushrooms and chopped everything into small, equal-sized pieces, which helped the texture of the dish a ton! I have to say it is the best stuffing I’ve ever tasted (sorry, Dad). Let me know what you think!
Ingredients
- ½ onion, chopped
- 3-5 cloves garlic, minced
- 3-5 mushrooms, cubed
- 2 carrots, chopped
- 3-5 stalks celery, chopped
- 1 parsnip, chopped
- 1 cup green lentils, dry
- 3-5 slices of bread, stale and cubed (I use Ezekiel sprouted grain bread-#holybread)
- ¼ cup raisins
- 1L veggie broth
- 2 Tbsp. tamari
- ½ tsp. each of thyme, rosemary, oregano, and pepper
- Salt to taste
Method
- Preheat oven to 400°F
- In an Instant Pot or other pressure cooker, add all ingredients except for bread and raisins
- Pressure cook vegetables and lentils on high for 15 minutes (if you do not have a pressure cooker, cook mixture on the stove until lentils are tender)
- In a bowl, combine stale bread cubes and raisins
- Once cooked, add lentil mixture to bread bowl (season to taste)
- Once thoroughly mixed, transfer mixture to oven-safe baking dish
- Bake in oven for 10 minutes
- Take dish out of oven and let cool for 5-10 minutes
- Enjoy!
Bread & Grapes 