This inventive and healthy twist on traditional stuffing might just become your new favorite dish. It’s got the soft, savory chew of old school stuffing, but with a flavor burst packed into each and every bite. Use shaved PA Preferred® Brussels sprouts, salty parmesan and sweet-tart pomegranate seeds for a unique and winning flavor profile that works wonderfully alongside proteins like turkey, chicken, beef or pork.
Serve with a bright PA Veltliner or Burgundy wine or a rich PA dark ale.
Shaved Brussels Sprouts Stuffing
| Yield |
|---|
| Serves 10 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 53 min | 62 min |
Ingredients
- 1 (16-ounce) loaf challah, brioche, or day-old bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups low-sodium vegetable or low-sodium chicken broth
- 1/2 cup chopped pecans, toasted
- 1/2 cup grated Parmesan cheese
- 1/4 cup pomegranate seeds, for garnish
Method
- Preheat oven to 350°F. Spread challah bread cubes on rimmed baking sheet lined with parchment paper and bake until lightly golden-brown and toasted, about 8-10 minutes. Transfer bread cubes to large bowl and set aside.
- Heat olive oil in a large skillet over medium heat. Add Brussels sprouts and onion and cook until crisp-tender, about 3-4 minutes. Add garlic, thyme, salt and pepper, and cook until fragrant, about 1 minute.
- Transfer Brussels sprouts mixture to bowl with bread cubes. Pour in broth and Parmesan cheese and toss to combine.
- Transfer stuffing mixture to 9×13-inch baking dish lightly greased with cooking spray. Cover with foil and bake for 20 minutes. Remove foil and bake until top is golden-brown, an additional 10-15 minutes.
- Garnish with pecans, pomegranate seeds and additional thyme.
- Recipe and video: Dish Works
