Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 6-8
Stuffing... dressing... who cares except that it tastes amazing! Tastes really do change over time. Previously, I didn't really like stuffing but suddenly this year, I want to eat it 5 days a week until Thanksgiving comes. All the herbs make it truly feel like the holidays. FYI - this stuffing leans on the dryer side (what I prefer).
Pros: easy to make, fragrant
Cons: lots of chopping
Ingredients:
1 large french baguette (preferably a day or two old)
1 lb of brussels sprouts
1/2 yellow onion, diced
1 stick of melted unsalted butter
Olive oil
Salt
Sugar
1 teaspoon garlic powder
1 1/2 cups chicken broth/veggie broth
Thyme, rosemary, sage (chopped)
1/2 cup chopped walnuts (optional)
1/2 cup dried cranberries
Preheat the oven to 400 degrees. Slice your brussels sprouts and discard the ends, 4-5 cuts per sprout.
Spread the shavings out on a baking tray along with your onion. Drizzle with olive oil and sprinkle with salt and a little bit of garlic powder. Bake for 20 minutes.
As that happens, cut your baguette into small cubes.
Mix your herbs and butter.
In a large bowl, mix your bread and herby butter together. Add in your cranberries and walnuts as well as a large pinch of salt and a tiny pinch of sugar. Add in the rest of your garlic powder. Slowly incorporate your broth until gone, continuously mixing so the bottom of the bowl doesn't get soggy.
When the brussels sprouts and onions are done, mix those into the bowl as well. Transfer everything into a ceramic casserole pan and bake for another 20 minutes or until the top if golden brown.
Serve immediately!