Stuff yourselves (with our homemade stuffing recipe!)November 18, 2015
It just wouldn’t be Christmas without a couple of types of stuffing on the table. Even when you have absolutely no room on your plate and your wrists are beginning to ache from lifting your fork to your mouth, I bet you can still make space for this stuff. After all, ‘tis the season of eating, drinking and being merry!
Vegetarian Stuffing for the Festive Season
At HelloFresh, we’re of the opinion that vegetarians shouldn’t have to suffer boring supermarket bought stuffings and nut roasts. To that we say Bah! Humbug. Serve this up for your vegetarian guests and they’ll be mighty happy. There won’t be a scrap left!
Parsnip and celery stuffing recipe
- Celery and parsnip Stuffing with Roasted Lemons
- serves 6
- 1 small loaf wholegrain bread, cut into 1/2-inch cubes
- 6 tablespoons butter,
- 1 large onion, chopped
- 8 sticks celery, trimmed and roughly chopped, leaves reserved for garnish
- 2 large parsnip
- 1 1/4 cups vegetable or chicken stock (homemade or low sodium)
- 2 cup sage
- 2 tablespoons rosemary
- grated zest of 1 lemon, plus 2 tablespoons juice
- 1/2 teaspoon paprika powder
- salt and pepper
- The night before, cut the bread into cubes and place on a baking tray. If possible, leave bread out overnight or bake at 65 degrees C for an hour until bread is crunchy stale, but not hard or browned at all.
- The next day, preheat the oven to 175 degrees C. Butter a 9 x 9-inch baking pan and set aside.
- In a very large, deep skillet or Dutch oven, melt 5 tablespoons butter over medium heat. Add onions and celery and cook until tender, about 10 minutes. Add the parsnips and a generous sprinkle of sea salt, edge heat to medium-high (hot, but not enough that the butter is smoking) and cook 10 minutes longer, until pieces are tender and lightly browned on the edges. Pour in a splash of stock and scrape up any brown bits. Then add remaining stock, bring mixture to a boil, and simmer for 5 minutes. Turn heat off and stir in bread, herbs, and lemon zest and juice. Add chili powder, and sea salt and black pepper to taste.
- Spoon into prepared baking pan, dot with remaining tablespoon butter, and slide into oven and bake for 35 – 45 minutes, or until the top of the stuffing is a rich golden brown and stuffing is piping hot.
- Before serving, tuck slices of roasted lemon (recipe just below) throughout, and garnish with minced celery leaves, parsley, sage, and thyme leaves.
for roasted lemon
- 1 lemon, cut into thin slices
- drizzle extra virgin olive oil (1/2 teaspoon or so)
- Preheat oven to 175 degrees C.
- Drizzle olive over lemon slices and arrange on a rimmed baking sheet.
- Bake for 10 minutes, flip, and bake for 10 minutes more. Cool, cut slices into half moons, and tuck throughout stuffing before serving.