Name: Balsamic Shallot Sourdough Stuffing
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 lb sourdough bread ((454 grams), torn into bit-sized pieces (about 10 cups pieces total)); 1 tbsp light miso; 2.5 cups vegetable stock ((2-3 cups total, adjust as needed for moist but not soggy consistency)); 1 tbsp ground flaxseed; 4 tbsp olive oil (divided (plus extra for greasing and drizzling)); 2 sticks celery (small dice (0.75 cup diced celery)); 6 cloves garlic (sliced); 1 tbsp fresh thyme (minced leaves); 1 tbsp fresh sage (minced leaves); 1 tbsp fresh rosemary (minced); 1 tbsp nutritional yeast; null to_taste sea salt; null to_taste black pepper (ground); 3 large shallots (peeled and sliced (1.5 cups sliced shallots total)); 0.33 cup balsamic vinegar; 2 tbsp chopped parsley

Instructions

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1

The night before, place the torn pieces of sourdough bread (1 lb) on a baking sheet and leave to dry at room temperature for 12-24 hours. Alternatively, dry the bread in a 300°F oven for about 20 minutes (no browning).
2

Preheat the oven to 350°F. Grease a 9x13 baking dish with [olive oil] and set aside.
3

In a large measuring cup or bowl, combine light miso (1 tbsp) with vegetable stock (2 tbsp) and whisk until dissolved. Add ground flaxseed (1 tbsp) and vegetable stock (2 cups), stir, and set aside.
4

Heat a 12-inch deep skillet over medium heat. Add olive oil (1 tbsp), celery (2 sticks) (diced), and garlic (6 cloves) (sliced). Sauté until celery is softened (about 5 minutes). Add fresh thyme (1 tbsp) (minced), fresh sage (1 tbsp) (minced), fresh rosemary (1 tbsp) (minced), and nutritional yeast (1 tbsp). Sauté for 1 minute more. Season with [sea salt] and [ground black pepper]. Transfer mixture to a bowl and return the skillet to the stove.
5

Add the remaining olive oil (3 tbsp) to the skillet. Add shallots (3 large) (sliced) and sauté until golden and caramelized (about 10 minutes). If browning too quickly, lower the heat. Pour in balsamic vinegar (0.33 cup) and bring to a boil. Simmer until the vinegar is reduced by half (about 2 minutes). Turn off the heat.
6

Return the celery mixture to the skillet along with the dried [sourdough bread]. Stir quickly. Pour in the miso and flax liquid mixture. Season with [sea salt] and [ground black pepper], and stir to combine. Let the bread absorb the [vegetable stock] for about 5 minutes.
7

Transfer the stuffing mixture to your prepared baking dish and spread it out (do not pack it down). If the stuffing appears dry, add a bit more [vegetable stock]. Cover tightly with foil and bake for 20 minutes.
8

After 20 minutes, remove the foil and increase the oven temperature to 400°F. Drizzle with a bit of [olive oil] and bake until the top is well-browned and crusty (about 20 more minutes). Serve hot with chopped parsley (2 tbsp) on top.