Tomato Stuffing

Muir Glen Tomato Stuffing Recipe

Ingredients

1 Large loaf French bread, toasted

1 Large loaf French bread, toasted

1 white onion, diced

1 white onion, diced

1 cup celery, diced

1 cup celery, diced

1 clove garlic, minced

1 clove garlic, minced

1/4 cup unsalted butter

1/4 cup unsalted butter

1 28-oz can Muir Glen® tomato sauce with basil

1 28-oz can Muir Glen® tomato sauce with basil

1 tbsp fresh sage, minced

1 tbsp fresh sage, minced

1 tbsp fresh rosemary, minced

1 tbsp fresh rosemary, minced

2 tbsp fresh parsley, minced

2 tbsp fresh parsley, minced

1/2 tsp red pepper flakes

1/2 tsp red pepper flakes

2 cups vegetable stock

2 cups vegetable stock

1 cup Parmesan cheese, grated

1 cup Parmesan cheese, grated

Salt and pepper

Salt and pepper
Prep time: 30 minutes PT0H30M  |  Total time: 1 hour 30 minutes PT1H30M
10

A basic stuffing that’s intended to be baked outside of a turkey or ham. It’s vegetarian so everyone can have some!

Preparation & Directions

  1. Preheat oven to 325 degrees Fahrenheit. Cube bread and spread out on a baking sheet. Toast bread for 25 minutes, stirring once halfway through. Remove bread from oven and let cool slightly.

  2. In a large skillet or pan, melt butter over medium heat. Add onion and celery and season with a pinch of salt. Cook until vegetables are soft, about 8 minutes.

  3. Add garlic, sage, rosemary, parsley, and red pepper flakes. Continue to cook for a minute.

  4. Add sauce to the skillet or pan and bring to a simmer. Simmer for 5-6 minutes so flavors can combine. Season with a pinch of salt and pepper.

  5. In a large bowl, stir together toasted bread with tomato mixture. Add vegetable stock. The stuffing mixture should be wet, but not super-soggy. The bread should absorb all the liquid.

  6. Stir in 1/2 cup Parmesan cheese to the stuffing.

  7. Scoop stuffing into an 8x8 baking dish and cover it with foil.

  8. Bake stuffing at 375 degrees Fahrenheit for 25 minutes covered.

  9. Uncover stuffing and sprinkle stuffing with the other 1/2 cup of Parmesan cheese. Return to oven and bake for another 25-30 minutes until it’s slightly crispy on top.

  10. Let cool for a few minutes before serving.