Stella's Stuffing

This recipe should be started the night before you plan to serve. 

**We also add our lemon garlic crostini to the bread mixture to provide some additional texture.  We break the crostini into pieces and stir into the mixture and then place some on top for some crunch.  See our Lemon Garlic Crostini recipe if you want to include in this dish.**

Ingredients:

23 ounces of French bread - approximately 2 baguettes (torn in pieces not chopped).

4 oz. of lemon garlic crostini broken up (see recipe below)

1 large onion, 12 ounces, chopped

½ cup parsley, coarsely chopped

5 to 6 ounces chopped, peeled carrots

1 bunch chopped celery

½ cup raw cashew pieces

20 ounces of roughly chopped mushrooms  

6 ounces of butter (for vegan use Miyoko’s brand)

¼ cup extra virgin olive oil

5 to 6 ounces chopped artichoke hearts with extra liquid squeezed out

½ cup of dry white wine

4 cups of vegetable broth (no-chicken chicken broth)

4 teaspoons of Lemon Garlic Sea Salt

2 teaspoons Stella's Table Pepper Essential Blend

2 teaspoons Stella's Table Herb Essential Blend

Instructions:

The night before...

Make the cashew cream at least 2 hours before but it is best if made the night before.

Place the cashews into a bowl with 1 cup of boiling water. Let sit covered for at least 2 hours or overnight. Blend until creamy.

Tear the French bread into small pieces and dry in the oven at 200° for 20 minutes.  Set aside in a big bowl.

Same day...

Chop the onion, celery, and carrots. Set aside.

Roughly chop the mushrooms and set aside. 

Chop the artichoke hearts and place them in a paper towel. Squeeze out the extra liquid and set aside.

In a large and deep sauté pan, sauté the onions in the butter and olive oil until slightly translucent, then add the carrots and celery. 

Add the mushrooms and sauté until they begin to release their liquid. Then add the artichoke hearts, pepper and herb seasonings and mix together for 1 minute.  Lastly add the white wine and let reduce for 2-3 minutes. 

Mix 1 cup of broth and half cup of cashew cream together and add to the pan mixture. Stir to combine. 

Add Lemon Garlic Sea Salt and sauté for another 3 to 5 minutes.

Add the mixture to the large bowl of bread and mix together.

Add fresh parsley and the remainder of the stock and cashew mix for another 2-3 minutes until the bread absorbs the liquid. 

Place in a 9 x 12” baking dish and bake covered for 30 minutes at 350 degrees.  Broil for 5 minutes uncovered to give it a slightly crispy top.

Serving Size: 6-12