Christmas Stuffing with Lingonberries
Ingredients:
6 tbsp olive oil
1 onion, chopped
3 cups (300g) button mushrooms, chopped
3 garlic cloves, minced
2 celery stalks, diced
½ tsp black pepper
2 tsp minced rosemary
2 tsp balsamic vinegar
5 cups (340g) crusty ciabatta bread, cubed
4 kale leaves, coarsely chopped
2 cups (475ml) vegetable broth
1/3 cup LOOV Organic Freeze-Dried Whole Lingonberries
Sea salt and freshly ground black pepper
Method:
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Preheat the oven to 355°F (180°C) and grease an 8x12” casserole dish.
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In a very large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions, mushrooms, ½ teaspoon of salt and pepper, and cook until the mushrooms begin to soften.
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Add the garlic, celery, and rosemary, and continue cooking until everything is soft and the mushrooms turn golden brown.
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Stir in the balsamic vinegar, scraping any bits off the bottom of the pan. Add the bread and the remaining olive oil, tossing to coat evenly.
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Add the kale and cook until it begins to wilt (about 1 minute). Stir in 1 cup of the broth.
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Transfer to the prepared casserole dish and pour the remaining 1 cup of broth evenly over the stuffing.
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Sprinkle with the freeze-dried cranberries and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes before serving.
