Onion and Apple Stuffing with Rye Bread - Vegetarian Holiday Recipe (2024)

FAQs

What is stuffing made of in Christmas dinner? ›

Made with sourdough, sage, onions, parsley and lemons you can get it ready the day beforehand and then put into the oven on the big day. We also love this easy vegetarian stuffing which is filled with sundried tomatoes, mixed grains, wholegrain mustard and vegetarian goat's cheese.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb. In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper. Mix in the eggs and yolk until you have an even mixture.

Most stuffing uses Egg and/or butter to bind the ingredients together, and consequently it is not suitable for vegans - though it is suitable for vegetarians.

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

Made from specially baked stuffing bread, and then dusted with just the right touch of herbs and spices. It is the ideal complement to your entrées.

Is ground sage or rubbed sage better for stuffing? ›

For a more pronounced sage flavor and a light and fluffy texture rubbed, is your best choice. Rubbed sage is perfect for holiday turkey stuffing as well as Italian and Greek dishes. It's a great fit for sausages, poultry, pork, beef, lamb, and fish dishes. Ground sage is best in chicken and soup recipes.

Think a big casserole with the flavors of stuffing but instead of bread, it's mostly just ground meat! I use sausage and beef for the meat, and then there is a lot of potato and breadcrumbs to hold everything together. And butter. Lots of butter!

You absolutely can eat stuffing any time of year, but it might lose something if it became an everyday side dish.

Stuffing is a side dish consisting of dried bread, such as cornbread, croutons, or breadcrumbs, mixed with meat, onions, celery, and sage. The mixture is then inserted into the cavity of the turkey and roasted.

The earliest written evidence is in a Roman cookbook entitled Apicius De Re Coquinaria. It has recipes for stuffed chicken, pig, hare and dormouse, using ingredients such as vegetables, herbs, nuts, spelt (a type of grain), plus brains, liver and other organs.