Fresh Sage-Vegetable Stuffing by Chef Eric Greenspan
6 stalk(s), medium, diced
2 cup(s), cut into small florets
2 medium, peeled and diced
1 medium, yellow variety, diced
4 oz, or wheat bread (gluten-free or regular)
½ cup(s), or chicken stock
2 large egg(s), whisked
¼ cup(s), finely julienned
- Preheat oven 375°F (or 400°F if you prefer your veggies with more browning). Place celery, cauliflower, carrots, and onion together on a baking tray; toss and coat with cooking spray. Roast, tossing a few times, until cauliflower is browned, approximately 45 minutes; let cool.
- Toast bread; crumble with your hands into a large mixing bowl. Add roasted vegetables, stock, eggs, sage, salt, and pepper; mix well. Spoon into a small baking dish (about 1 ½ quarts); bake until browned on top, approximately 40 minutes. Divide into 6 equal pieces; serve warm with optional fresh sage for garnish.
- Serving size: 1 piece