Herby popcorn and sourdough stuffing
3
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
For a unique twist on the usual holiday stuffing, incorporate some air-popped popcorn into the mix of bread, sautéed aromatics, and herbs. The popped grains soften and “deflate” when moistened, becoming small, chewy nuggets with an unmistakable toasty flavour in the finished dish. Fresh herbs will taste more vibrant than dried, but in a pinch, you could sub in two teaspoons dried sage for the fresh. (Fresh parsley, however, is non-negotiable.) To get ahead, you can toast the bread cubes, pop the popcorn, and sauté the vegetables a day in advance; store separately, then toss together and bake as directed.
Ingredients
Cooking spray
4 spray(s)
Sourdough bread
6 oz, cut into 3/4-inch cubes
Salted butter
1½ tbsp(s)
Onion
1½ cup(s)
Celery
1 cup(s), thinly sliced
Carrots
½ cup(s), finely chopped
Garlic
3 clove(s), large, minced
Fresh parsley
¼ cup(s), chopped
Fresh sage
3 tbsp(s)
No-salt-added chicken stock
2 cup(s)
Kosher salt
1 tsp(s)
Black pepper
¾ tsp(s)
Egg
2 large
Plain air popped popcorn (prepared without oil)
9 cup(s)
Instructions
1
Preheat oven to 350°F. Coat an 11 x 7–inch baking dish with nonstick spray.
2
Arrange bread cubes on a sheet pan. Bake at 350°F until toasted, about 15 minutes. Set aside; leave oven on.
3
Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add onion, celery, carrots, and garlic; sauté until nearly tender, about 10 minutes. Stir in parsley and sage; sauté 2 minutes.
4
In a large bowl, whisk together stock, salt, pepper, and eggs. Stir in toasted bread and sautéed vegetables; let stand 2 minutes. Add popcorn and stir gently to combine. Spoon mixture into prepared baking dish. Bake at 350°F until lightly browned on top, about 30 minutes.
5
Serving size: about ⅔ cup
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