I mean, aren't the holidays ONLY about stuffing your face? Thanksgiving in Canada is a month earlier than the US so we have an extra 30+ days to get plump for winter. I LOVE to host dinners and parties so the holidays are my favourite! Just for one of our readers, here's my stuffing recipe - as per JA's request. I load it with carrots (mom move - sneak in those veggies) and the croissants give it a semi-sweet buttery taste. Enjoy!
Ingredients:
4 tbs butter
2 cloves garlic
1 medium onion, diced small
1 cup carrots
1/2 stalk celery, whole
1 bunch parsley
3 cups vegetable broth
1/2 tsp salt
1/2 tsp black pepper
1 tbs sage
1 tbs thyme
1 whisked egg
1 large loaf day-old hard, crusty bread
4 butter croissants
Preheat the oven to 350 degrees. Melt butter in a large stock pot over medium heat. Add garlic, onions, carrots, parsley and celery. Stir until carrots are soft and onions are translucent, 5-8 minutes. Add vegetable broth, season with salt and pepper and bring to a boil. Reduce the heat to medium-low and add the rest of your seasoning.
My daughter wouldn't leave my arms on this day so I had to do everything very
slowly and carefully while she was asleep in the carrier.
While your broth simmers, add egg over the cubed pieces of bread and croissants in a bowl. Mix well! Remove the celery & parsley from the pot and add bread mixture. Blend together until the bread softens and the vegetables are well incorporated.
Action shot
Transfer to a buttered baking dish and bake for 30 mins.
You may cover the stuffing with foil for half of the baking time to make sure the top does not burn. When finished, serve warm (and with lots of gravy).
