Authors: Kresha Faber
The DIY Pantry (11 page)
Whether you want an easy stuffing for a holiday meal that doesn’t take up room in the oven or just a quick meal on any given weeknight, making this homemade, whole-food stuffing is almost as easy as opening a box—and far more delicious.
HANDS-ON:
30 minutes
INACTIVE:
none
INACTIVE:
30 minutes
DIFFICULTY LEVEL:
∗∗
YIELD:
Serves 4; Makes 8 cups
COST PER SERVING:
$
CALORIES:
327
FAT:
14 g
PROTEIN:
10 g
SODIUM:
775 mg
FIBER:
3 g
CARBOHYDRATES:
42 g
SUGAR:
4 g
8 thick slices of whole grain or sourdough bread, or 6 cups of dried bread cubes
4 tablespoons unsalted butter
3 stalks celery, finely chopped
1 small onion, finely chopped
1 teaspoon sea salt
1 teaspoon sage
1 teaspoon powered thyme, or the leaves from 3 fresh thyme sprigs
1 teaspoon finely chopped rosemary leaves
1
1
⁄
4
cups chicken stock
- Preheat the oven to 300°F.
- Place the bread on a baking sheet and dry them in the oven, about 8 minutes on each side.
- Lower the oven to 200°F. Cut the bread into
1
⁄
2
" squares and return to the oven for another 10 minutes or until needed. - Meanwhile, melt the butter in a large saucepan over medium heat. Add the celery, onion, and salt and sauté until translucent, but not brown, 6–7 minutes.
- Add spices and chicken stock, stir well, and bring to a steady simmer, then stir in bread cubes until evenly coated.
- Remove the saucepan from the heat and cover. Let the mixture sit for 5 minutes; then fluff and serve.
- Store the stuffing in an airtight container in the refrigerator for up to 3 days.
If a recipe calls for “cream of mushroom soup,” here is your quick, natural food answer. Feel free to substitute celery, broccoli, cauliflower, or any other vegetable according to your needs. Make sure to lightly steam firm vegetables first to soften them before including them in this recipe. Best of all, once you’ve finished making your homemade condensed Cream of Mushroom Soup, you’ll have the same amount as a standard 15-ounce can of store-bought, condensed cream of mushroom soup, making the healthy substitution incredibly simple!
HANDS-ON:
15 minutes
INACTIVE:
none
INACTIVE:
15 minutes
DIFFICULTY LEVEL:
∗∗
YIELD:
Serves 2; Makes 2 cups condensed soup base
COST PER SERVING:
$ $
CALORIES:
400
FAT:
21 g
PROTEIN:
13 g
SODIUM:
1,405 mg
FIBER:
1 g
CARBOHYDRATES:
27 g
SUGAR:
16 g
1
⁄
4
of an onion, coarsely chopped
1 clove garlic, coarsely chopped
2 tablespoons cornstarch (use tapioca starch if you’re going to freeze the soup)
2 tablespoons butter, at room temperature
1 cup evaporated milk
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
1
⁄
4
teaspoon black pepper
1
⁄
8
teaspoon smoked paprika (optional)
1 teaspoon dried parsley (optional)
8–10 large mushrooms, any variety, coarsely chopped
- Place all ingredients except for the mushrooms in a blender and combine until the mixture is fairly smooth. Then add the mushrooms and pulse until well blended but still a bit chunky.
- Pour the entire mixture into a large saucepan and bring to a very gentle simmer over medium heat, about 5 minutes. Reduce heat to medium-low and continue to cook until thickened, 6–7 minutes, whisking often.
- Use the mixture immediately or store in the refrigerator for up to 1 week. It may also be frozen for up to 3 months, although the texture may change.
- To reconstitute, heat the condensed soup with one cup of water and simmer until heated through.
The beauty of a homemade soup is that you can season it whatever way you like, so think of this recipe as just a base. If you prefer your soups blander or stronger, just change up the herbs and spices. Also, if you plan on making this in batches to freeze, leave out the cornstarch, as it can change texture when frozen.
HANDS-ON:
5 minutes
INACTIVE:
none
INACTIVE:
5 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 2; Makes 2
1
⁄
2
cups condensed soup base
COST PER SERVING:
$
CALORIES:
294
FAT:
1 g
PROTEIN:
6 g
SODIUM:
1,350 mg
FIBER:
7 g
CARBOHYDRATES:
72 g
SUGAR:
54 g
