Nothing says holidays like a giant turkey. But a turkey is nothing without the trimmings. Try using fresh herbs in place of dried to bring this stuffing to the next level.
11 cups Crusty bread, cut into 1” cubes (approximately 3 baguettes)
112 g ½ cup Mirage Margarine
1 bunch Green onions, sliced
1 large Red onion, diced
6 stalks Celery, diced
120 ml ½ cup Parsley, chopped
15 ml 1 tbsp Dried oregano
15 ml 1 tbsp Dried sage, ground
30 ml 2 tbsp Dried thyme
30 ml 2 tbsp Garlic, minced
10 ml 2 tsp Sea salt
10 ml 2 tsp Ground black pepper
30 ml 2 tbsp Dijon mustard
120 ml ½ cup Cheddar, grated
500 ml 2 cups Vegetable or chicken stock
- Pre-heat oven to 375°F (185°C)
- Spread the cubed bread on a baking sheet. Bake until the bread is dry, about 15 minutes. Set aside to cool.
- Melt the Mirage Margarine in a large skillet over medium heat.
- Add the green onions, red onion, celery, fresh and dry herbs, garlic, sea salt, and pepper to the skillet. Sauté until the celery is tender, about 6 to 8 minutes.
- Generously coat a 13x9x2-inch glass baking dish with Mirage Margarine.
- Place the dried bread cubes in a large bowl. Add the warm vegetable mixture and cheddar cheese, then toss to combine.
- Mix 1 cup (250ml) of broth with dijon mustard and pour onto the bread mixture, tossing evenly to coat. Add more broth (about ½ to ¾ cup) to the stuffing if it is too dry.
- Transfer to the greased baking dish and cover with aluminum foil.
- Bake for 30 minutes, covered. Remove the foil and continue baking until the surface of the stuffing is golden brown, about 30 minutes.
- The bread cubes and vegetable mixture can be made a day ahead. Store the toasted bread cubes in an airtight container at room temperature. Cool the vegetable mixture slightly, then transfer it to a microwave-safe bowl. Cover and chill the mixture immediately. Rewarm the vegetable mixture in the microwave before continuing with the mixing.