Stretch items already available in your pantry while creating an incredible and filling vegetarian stuffing.
6 to 8
1 (10-ounce) container whole baby bella/cremini mushrooms, quartered
Extra-virgin olive oil
15 Brussels sprouts, halved
2 cups eggplant, 1/2-inch cubes
1 cup vegetable stock, divided
4 slices sandwich bread or 2 slices sourdough
2 leeks, white parts only
1 cup raw cashews
1 cup carrots, rough chop
1/4 cup dried cranberries
1 pear, 1/4-inch cubes
1/2 cup half-and-half
Preheat oven to 400 degrees.
In a medium saute pan set over medium heat, add the mushrooms with a pinch of salt and some pepper. Cook to allow them to release their moisture.
In a large saute pan over medium-high heat, add a tablespoon of oil. Add the Brussels sprout halves, making sure each is cut side down. Add the eggplant on top with a pinch of salt and pepper. Do not stir for 3 to 5 minutes. Once there is color on the bottom of the Brussels sprouts, stir the ingredients.
When the mushrooms have released liquid and are edible, add them to the large saute pan with the eggplant and the Brussels sprouts and toss to combine. Add 1/2 cup vegetable stock, reduce heat and continue to cook.
Place the bread in the oven to toast. Cut leeks in half lengthwise, then slice into 1/4-inch half-moons.
In the medium saute pan, add 1 tablespoon of oil, the leeks, cashews and the carrots. Allow charring to form on both the leeks and the cashews, about 6 minutes. Add the cranberries and 1/2 cup of vegetable stock. Cook for an additional 2 to 5 minutes. Remove from heat; mix in pears.
Remove the bread from the oven and cut into 1/2- to 1-inch squares.
Add all ingredients to a baking pan, adding the bread last. Drizzle the top with olive oil. Place into the oven and cook for 15 minutes.
In a small mixing bowl, whisk together the eggs, half-and-half and a drizzle of olive oil.
Remove the pan from the oven, pour the egg and cream mixture over top and mix well. Return to oven to cook for an additional 20 minutes. Allow to cool slightly then enjoy.
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