Description
This no-egg stuffing recipe delivers irresistibly crispy edges and a wonderfully moist, savory center, perfect for holiday meals or simple family dinners. It features a spiced apricot and pistachio blend, easily adaptable for various dietary needs.
Ingredients
Scale
- 500 g (1 lb) day-old sourdough or crusty white bread, cut into 2.5 cm (1-inch) cubes
- 60 mL (0.25 cup) extra virgin olive oil, plus extra for greasing
- 1 large yellow onion (approx. 200 g), finely diced
- 2 stalks celery (approx. 100 g), finely diced
- 4 cloves garlic, minced
- 5 mL (1 tsp) ground cumin
- 5 mL (1 tsp) ground coriander
- 2.5 mL (0.5 tsp) ground cinnamon
- 1.25 mL (0.25 tsp) ground turmeric
- 80 g (0.5 cup) dried apricots, finely diced
- 475 mL (2 cups) vegetable broth
- 30 g (0.5 cup) fresh parsley, chopped
- 15 g (0.25 cup) fresh mint, chopped
- 7.5 mL (1.5 tsp) fine sea salt, or to taste
- 2.5 mL (0.5 tsp) freshly ground black pepper, or to taste
- 60 g (0.5 cup) shelled pistachios, toasted and roughly chopped
- 1 lemon, zested and juiced
- 45 mL (3 tbsp) tahini
- 30–45 mL (2–3 tbsp) cold water (for tahini drizzle)
Instructions
- Prepare Oven and Dish: Preheat oven to 190 degrees C (375 degrees F). Lightly grease a 23×33 cm (9×13 inch) baking dish with olive oil.
- Toast Bread Cubes: If using fresh bread, spread 1-inch cubes on a baking sheet. Bake 10-15 minutes until lightly toasted and dry; cool completely.
- Saute Aromatics: In a large skillet, heat 0.25 cup olive oil over medium heat. Cook diced onion and celery 8-10 minutes until softened, stirring.
- Add Spices: Stir in minced garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute until fragrant.
- Combine Dry Ingredients: In a very large bowl, mix cooled bread cubes, sauteed vegetables, diced apricots, chopped parsley, and mint. Season with salt and pepper.
- Moisten Bread Mixture: Pour 2 cups vegetable broth over the mixture. Toss gently until moistened; avoid overmixing. (If too dry, add 1-2 tbsp more broth.)
- Bake Covered: Transfer mixture to the greased baking dish, spreading evenly. Cover tightly with foil and bake for 30 minutes.
- Bake Uncovered: Remove foil and continue baking for 20-25 minutes, or until the top is golden brown and crispy.
- Prepare and Serve: While stuffing bakes, whisk tahini, lemon juice, and water for a smooth drizzle. Let stuffing rest 10 minutes. Garnish with pistachios, mint, zest, and tahini.
Notes
For best results, use day-old or toasted bread to prevent sogginess. If stuffing is too dry, add more warm broth; if too soggy, bake uncovered longer. Store leftovers covered in the refrigerator for up to 3-4 days.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe (approx. 180-200 g)
- Calories: 300 calories
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: stuffing, no egg, vegan, side dish, holiday, apricot, pistachio, sourdough, easy, comforting