Rosemary Loaf Stuffing

k engels

3 years ago

Indulge in the season of feasting and merriment with Basil & Salt Magazine’s renowned Savory Rosemary Loaf Stuffing, elegantly presented in a beautiful seasonal pumpkin.

This dish not only captures the essence of autumnal flavors but also doubles as a charming centerpiece for your holiday gatherings. Crafted with love and care, our stuffing is a harmonious blend of aromatic rosemary, crusty artisanal bread, and a medley of savory herbs and spices.

The pumpkin vessel not only adds a subtle, sweet flavor but also keeps the stuffing wonderfully moist. As you break into the golden, crispy top layer, you’ll unveil a steaming, fragrant treasure trove of flavors that is sure to delight your senses and leave your guests in awe. Celebrate this festive season with a dish that’s as visually stunning as it is scrumptiously satisfying – Basil & Salt’s twist on Essential Baking Company’s Savory Rosemary Loaf Stuffing, a true feast for the eyes and the palate.

We are obsessed with The Essential Baking Company’s certified organic Take & Bake Rosemary Loaf.

For that extra special festive touch, use small pumpkins for individual serving dishes. Cut the top off a small pumpkin – Remove insides (guts), rinse both the inside and outside well with chilly water and pat dry. Add stuffing just before serving, careful not to let stuffing “sit” inside the pumpkin too long before serving. Alternative: Use one large pumpkin as a serving dish, using the same prep methods as the smaller pumpkins,

ROSEMARY LOAF STUFFING

Ingredients

1 lb. of Essential Baking Company’s artisan loaves or gluten free bread. Cut into 1/2 – 1-inch cubes, and toast in a 325-degree oven for 30 minutes, or until crisp and lightly browned on the outside. OR 1 – 20 oz bag of Essential Baking’s Artisan Stuffing.
2 tbsp extra virgin olive oil
8 oz pancetta or Italian sausage diced and cooked (can also be left out to make vegetarian/vegan)
2 onions, sliced
4 cloves garlic
4 celery stalks, diced
2 carrots, diced
2 cups spinach leaves, diced
1 tbsp. rosemary – if not using the rosemary loaf
2 tbsp. chopped fresh thyme
2 tbsp. sage, chopped
1/4 cup Italian parsley
1/2 – 1 cup parmesan cheese (can also be left out to make vegetarian/vegan)
4 cups vegetable or chicken broth
2 eggs, whisked (can also be left out to make vegetarian/vegan)
salt and pepper to taste

Directions

Preheat oven to 350 degrees.
In a saucepan or cast-iron skillet, add 1 tbsp. extra virgin olive oil over medium heat. If using meat, add now. Cook and then set aside in a large separate bowl.
In the same saucepan or skillet, add onions, garlic, celery, carrots, spinach, rosemary, thyme, sage and parsley. Cook until vegetables are softened.

In the large bowl, toss well to coat and combine the meat (if using), sautéed vegetables, bread pieces, parmesan cheese, broth, and eggs; add more broth if needed to moisten the bread.
Add salt and pepper.
Transfer mixture and press into a baking dish that’s been prepared with your choice of non-stick and cover with foil.
Bake covered with foil at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until the top is crisp and golden brown.

This pantry friendly Take & Bake line is perfect for the holiday season and the Rosemary Loaf truly is life changing. As there are several products in the Essential Baking Line – you can customize this recipe and make it your own. Use the handy-dandy store locator and find an artisan loaf near you. We picked ours up at Costco.

Original Recipe: Essential Baking Company