It’s not Thanksgiving without stuffing! It’s about time this traditional dish got a small twist. Just add flavor-packed Gotham Greens Pesto Sauce into your mixture, add a couple dollops of pesto on top after baking, and garnish with our fresh and fragrant greenhouse-grown basil to finish.
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Makes: 6 servings
Ingredients:
- 8 cups sourdough bread (one 18-ounce loaf), torn or shredded
- 2 tablespoons butter
- 3 vegetarian apple sage sausages, chopped
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 4 stalks celery, chopped
- 1/2 cup white wine
- ½ teaspoon sea salt
- Dash of black pepper
- 2– 1/2 cups vegetable broth
- 2 eggs
- ¼ cup Gotham Greens Classic Pesto
- Gotham Greens Basil and Gotham Greens Classic Pesto, to serve
Instructions:
- Preheat oven to 375 degrees Fahrenheit.
- Spread bread pieces on a baking sheet in a single layer and bake for 15-20 minutes until lightly toasted. Set aside.
- While the bread is toasting, heat the butter in a deep skillet or enamel Dutch oven. Add the sausage and sauté until golden brown, about 5 minutes.
- Add the onion, carrots, and celery. Cook for 7-9 minutes or until onion is softened and translucent.
- Stir in white wine, salt and pepper. Cook for a couple of minutes until the wine has evaporated.
- Pour the bread cubes into the pot with the cooked vegetables and stir to combine. Pour into the baking dish and spread into an even layer.
- In a medium mixing bowl, combine broth, eggs and pesto. Stir well with a whisk. Pour over the bread and vegetable mixture in the baking dish.
- Cover with aluminum foil and bake for 35 minutes. Uncover and bake an additional 10-15 minutes or until the top is browned.
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