You Should Definitely Add Miso to Your Thanksgiving Stuffing was the inspiration for this tasty Holiday Miso Stuffing recipe. Armed with three test recipes and a tub of Miso Master Organic Traditional Red Miso we went to the Miso Master Kitchen to begin creating.
First, we chose plant-based ingredients so the finished dish could be enjoyed by all dinner guests. For the bread cubes, we went with a natural white baguette. Then, we replaced salt with red miso for its yummy umami saltiness. Organic olive oil was our butter alternative and we dropped the egg completely. Lastly, we added some ready-to-use Emperor’s Kitchen Organic Chopped Garlic, along with some of the classic veggies, herbs and spices.
The recipe was easy to prepare and the results were very tasty. Perfectly moist, nicely seasoned with that delightful Thanksgiving aroma. While we love pecans, the walnuts were a favorite in this recipe. We shared the finished stuffing with family and friends with positive feedback. One family member suggested adding dried cranberries for a touch of sweetness and pop of color.
If you already have your own family favorite stuffing recipe, you can simply replace the salt with 4 tablespoons of miso per pound of bread cubes. Consider serving this festive dish with Chef Tom’s Cranberry Sauce which is naturally sweetened with organic apple juice and Sweet Cloud Organic Brown Rice Syrup.
Holiday Miso Stuffing
Who doesn’t love Thanksgiving stuffing? Our tasty Holiday Miso Stuffing is seasoned with our umami Miso Master Organic Traditional Red Miso. And best of all, this recipe is 100% plant-based and can be enjoyed by all. It’s easy to prepare and oh so yummy!
- 1 pound bread or baguette, cut in 1.5-inch cubes and dried overnight on flat cookie sheet (About 6–7 cups)
- 2 cups water or vegetable broth
- 4 tablespoons Miso Master Organic Traditional Red Miso
- 4 tablespoons organic olive oil
- 1/2 cup pecans or walnuts, chopped
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup organic baby portabella, crimini or shiitake mushroom, cleaned and diced
- 2 garlic cloves, minced
- 1/4 tablespoons parsley, chopped
- 1 tablespoon dried sage
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon rosemary
- 1/8 teaspoon black pepper
- Preheat oven to 350ºF.
- Add dried bread cubes to large baking pan. Sprinkle chopped pecans or walnuts on top.
- Heat olive oil in large fry pan on medium heat. Sauté garlic and onions for 2-3 minutes followed by mushrooms, celery, parsley, and seasonings and cook for an additional 4-5 minutes.
- In small pan, bring water or vegetable broth to a boil and turn off heat. Use 1/4 cup boiled water/broth to dilute miso in a small bowl, return to water/broth pan and mix well.
- Add miso broth to sautéed vegetables, stir and pour over bread cubes. Toss gently to evenly moisten.
BREAD & BROTH RATIO
Drying the bread cubes helps to maximize the absorption of the miso broth. If your stuffing seems too wet, add more bread cubes, if too dry add more water/vegetable broth with a touch of olive oil.
SAVORY & SWEET
Add 1/2 cup organic dried cranberries with the veggies.