Vegan Stuffing Recipe!🧡🌱 Here’s one for your holiday cooking. It’s a classic and simple stuffing recipe that’s full of flavour. Made in collaboration with @acebakery using their crusty White Baguette. 🥖 #sponsored
This is a great recipe to use up day-old baguette, (but don’t worry if you only have fresh! I’ve got an easy trick to dry out the bread cubes). Seasoned with rosemary, thyme, and fennel, it’s a traditional stuffing recipe that everyone will adore. I’ve copied the recipe below.👇 Enjoy it lovelies! #ACE #BreadLoversRiseUp #twospoons
1 (350g) @acebakery White Baguette, cut into small cubes
4 tbsp olive oil
1 onion, finely chipped
6 cloves garlic, finely chopped
3 stalks celery, thinly sliced
2 tsp fresh thyme leaves
1 tsp fennel
1 tsp dried rosemary
½ tsp sea salt
¼ tsp pepper
2 cups vegetable broth
1. Preheat oven to 200F/100C. Line a baking tray with parchment paper and spread the baguette cubes evenly onto the tray. Bake for 20 mins, or until dry and crispy. Increase heat to 350F/180C).
2. In a large deep skillet add the olive oil and bring to medium heat. Add the onion, garlic and celery and cook, stirring often until the veg is softened. Season with thyme, fennel, rosemary, sea salt and pepper.
3. Pour the vegetable broth into the skillet and mix to combine. Remove from heat. Add the toasted baguette cubes and gently stir, using a spatula to mix brothy liquid with the bread. Transfer to a large casserole dish (8×11 inches and cover with foil. Bake for 40 mins, then remove the foil and increase the heat to 400/200C. Bake for another 10 to 15 mins, until the top is crispy and golden.