by Mariya
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Photo by Mariya
Mariya's Notes:
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1.5 cups
multi grain bread-cut into 1/2 inch cubes
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2 ounces
olive oil
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3/4 cups
mushrooms-quartered
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1 teaspoon
cayenne pepper
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1/4 cup
onion-small dice
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3 ounces
olive oil
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1/2 cup
eggplant-cut into 1/2 inch pieces
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1/2 cup
carrots-cut into 1/2 inch pieces
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1
clove garlic-minced
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1
egg-whisked
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1/2 cup
ricotta cheese
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1/2 cup
grated Parmesan cheese
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butter/cooking spray
for coating baking dish
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3/4 cups
chicken stock
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Place bread cubes on baking tray and toast on 400F until just browned; reserve.
Ask the hotline about this step!On high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.
Ask the hotline about this step!Sweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.
Ask the hotline about this step!In a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.
Ask the hotline about this step!Butter/spray a baking dish and transfer stuffing mixture.
Ask the hotline about this step!Pour chicken stock on top of stuffing; top off with remaining Parmesan cheese.
Ask the hotline about this step!Bake at 400F until top is golden brown (~17-22 min); see serving suggestions above.
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