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Cooking 101
There are lots of stuffing recipes out there, but most of them require lots of chopping and prep. Not this one! Ready in thirty minutes and packed with flavor, you’ll be making stuffing on any given Thursday.
Chef Tip: If you want to make this recipe a no-chop one, that’s fine! We won’t judge you for buying pre-chopped veggies.
Half loaf of sourdough, cut into even cubes
Olive oil
5 stalks of celery, chopped
Salt
2 cups of broth
Preheat your oven to 400F. Toss the bread with a drizzle of olive oil and about ¼ pouch of Chimichurri. Spread on a sheet pan lined with parchment and toast until crispy, about 10 minutes
Meanwhile in an ovenproof skillet, sauté the celery with a pinch of salt until tender
Add the toasted bread to the celery and combine. Add the broth, another squeeze of Chimichurri and return the skillet to the oven
Roast, stirring occasionally, for another 10-15 minutes till the stock is fully absorbed and the bread turns crispy
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
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