Cheesy Stuffing

Name: Cheesy Stuffing
Ingredients: 1.5 cups multi grain bread-cut into 1/2 inch cubes; 2 ounces olive oil; 3/4 cup mushrooms-quartered; 1 teaspoon cayenne pepper; 1/4 cup onion-small dice; 3 ounces olive oil; 1/2 cup eggplant-cut into 1/2 inch pieces; 1/2 cup carrots-cut into 1/2 inch pieces; 1 clove garlic-minced; 1 egg-whisked; 1/2 cup ricotta cheese; 1/2 cup grated Parmesan cheese; butter/cooking spray for coating baking dish; 3/4 cup chicken stock; salt to taste; pepper to taste

16 ingredients

7 steps

Ingredients

1.5 cups multi grain bread-cut into 1/2 inch cubes
2 ounces olive oil
3/4 cup mushrooms-quartered
1 teaspoon cayenne pepper
1/4 cup onion-small dice
3 ounces olive oil
1/2 cup eggplant-cut into 1/2 inch pieces
1/2 cup carrots-cut into 1/2 inch pieces
1 clove garlic-minced
1 egg-whisked
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
butter/cooking spray for coating baking dish
3/4 cup chicken stock
salt to taste
pepper to taste

Directions

1

Place bread cubes on baking tray and toast on 400F until just browned; reserve.
2

On high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.
3

Sweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.
4

In a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.
5

Butter/spray a baking dish and transfer stuffing mixture.
6

Pour chicken stock on top of stuffing; top off with remaining Parmesan cheese.
7

Bake at 400F until top is golden brown (~17-22 min); see serving suggestions above.