[Now back to regularly scheduled programming - the post I was going to write last night, but was too full of rage to do so.]
Stuffing is one of my most favorite foods that I only eat for Thanksgiving and Christmas. It's always been a bit of a mystery to me, since the only way I've made it myself is with Stove Top. But no more! Now I shall conquer the world with stuffing whenever I please! (And whenever I have extra bread, which I may need to buy more often.) Oh, you say you want to know too? OKAY!
1. Make the Croutons
I used about 6 slices of getting old wheat bread, cut them up into large crouton pieces, drizzled with olive oil (with salt, pepper, and garlic) and baked in the oven at 400 degrees. I don't remember the exact time, but until they're brownish and crisp. (20 minutes or so?)
2. Prepare Your Stuffing Holder
For me, this was emptying out the cavity of a large pumpkin I bought mostly for decoration. I've heard any type of squash works, or really any vegetable that can be stuffed. Or hell, put it in a glass baking dish. That works too. Or, I guess a dead animal, though that freaks me out.
3. Add Stuff To Your Stuffing
I sauteed onions, garlic, carrots, mushrooms, and celery in olive oil first. Then I mixed this in with the croutons, along with 1/2 cup or so of water (stock would also be good), some more olive oil, and some shredded parmesan cheese. I hear there are many other delicious things to add...such as fresh herbs, chopped nuts, or even chopped fruit? You can go crazy here.
4. Put The Stuffing In The Stuffing Holder And Bake!
In this case, into the pumpkin it went (and fit perfectly, imagine my luck), and then into the oven (@325, but later hotter because of my impatience) for a reallllly long time because it was a big pumpkin. The good news is the stuffing turned out delicious. The bad news is that the pumpkin was a bit bland. So maybe oil that veggie cavity before you stuff.
Um, duh. Did I mention I like how often this post has "stuff" and "stuffing" in it? Nice.