Stuffing Ring

This Stuffing Ring is a versatile side dish that bridges the gap between traditional stuffing and a savory quick bread. Infused with aromatic herbs like thyme, oregano, and savory, it offers a robust flavor profile that complements grilled or roasted meats beautifully. The combination of toasted bread cubes, sweet raisins, and crunchy walnuts provides a delightful texture contrast in every bite. Ideal for holiday gatherings or cozy weeknight dinners, this ring can be served warm or reheated later, making it a practical choice for busy cooks.

Cooking Method: Baking, Grilling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 2

Calories: 945.9

Dietary: Vegetarian

Description

This Stuffing Ring is a versatile side dish that bridges the gap between traditional stuffing and a savory quick bread. Infused with aromatic herbs like thyme, oregano, and savory, it offers a robust flavor profile that complements grilled or roasted meats beautifully. The combination of toasted bread cubes, sweet raisins, and crunchy walnuts provides a delightful texture contrast in every bite. Ideal for holiday gatherings or cozy weeknight dinners, this ring can be served warm or reheated later, making it a practical choice for busy cooks.

Directions

1
Preheat oven to 400°F (200°C). Grease a 9-inch ring mold or bundt pan thoroughly.
2
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add chopped onion and celery, stirring occasionally, and cook for about 5 minutes until softened.
3
Stir the toasted bread cubes, 1/2 cup of the chopped walnuts, and the raisins into the skillet with the onions and celery. Remove from heat and set aside.
4
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, thyme, oregano, and savory.
5
In a separate small bowl, beat the milk, egg, and remaining 1 tablespoon of vegetable oil until combined.
6
Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix.
7
Fold the bread mixture (onions, celery, walnuts, raisins) into the batter gently until evenly distributed.
8
Spoon the batter into the prepared ring mold. Sprinkle the remaining chopped walnuts over the top.
9
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool slightly before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 945.9kcal

% Daily Value *
Total Fat 38.2g59%
Saturated Fat 4.9g25%
Cholesterol 47.8mg16%
Sodium 4476.4mg187%
Total Carbohydrate 131.5g44%
Dietary Fiber 9.6g39%
Sugars 32.1g
Protein 24.6g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/stuffing-ring/