Easy Plant Based Einkorn Biscuit Stuffing
AuthorDesireeCategoryBreads, Easy RecipesDifficultyBeginnerThere's no need to get boxed stuffing mix anymore with this delicious biscuit stuffing recipe on hand. This stuffing is fluffy, savory and can be made with hardly any effort at all.
Prepare biscuit recipe according to (https://www.nativebatch.com/recipes/the-easiest-biscuits-youll-ever-make/). The biscuit recipe makes 5 biscuits but only four are used for the recipe making one biscuit perfect to eat as a snack!
**You'll want to bake the biscuits about 5 minutes longer than instructed on the original recipe so they turn a nice golden brown color.
After they cool cut the biscuits into cubes by slicing the biscuits vertically, then cutting each slice into halves then cutting the halves into cubes. Instruction pictures are below.
Once the biscuit cubes are cut, place the cubes on a baking sheet and leave them out uncovered overnight. I placed mine in a cooled down oven overnight. This step is to make the biscuit cubes hard for the broth to soak in nicely.
**You can also toast the cubes in the oven to achieve this step but I found sitting them out to less of a hassle.
Prepare your veggies and broth by first cutting up your onion and celery.
To make the broth just take a cup of filtered water and add to it the nettle leaf and garlic salt.
Place all three items to the side.
To a sauté pan on medium heat add the olive oil. Then add the veggies cooking them till they are translucent. To the vegetable mixture add the poultry seasoning, sea salt and a few shakes of pepper.
Remove the pan off the stove and to the cooked onion & celery mixture pour in the vegetable broth. Then add the fresh thyme.
Place the biscuit cubes which have been sitting out into a large bowl and pour the broth mixture on top of them. Stir the biscuits to make sure the broth gets into all the cubes.
Grease a small casserole pan with olive oil (my pan was roughly 7 x 10 inches). And pour the stuffing mixture into the pan.
Cover the stuffing with parchment paper or foil. Bake for 20 minutes covered, after 20 minutes bake another 5 minutes uncovered.
**To cover my stuffing I used parchment paper and a silicone band.
Once done the stuffing will have a nice golden color with a little crust on the outside but soft and moist in the inside.
Any leftover stuffing can be stored in the fridge in an airtight container for up to 4 to 5 days.
Ingredients
Directions
Prepare biscuit recipe according to (https://www.nativebatch.com/recipes/the-easiest-biscuits-youll-ever-make/). The biscuit recipe makes 5 biscuits but only four are used for the recipe making one biscuit perfect to eat as a snack!
**You'll want to bake the biscuits about 5 minutes longer than instructed on the original recipe so they turn a nice golden brown color.
After they cool cut the biscuits into cubes by slicing the biscuits vertically, then cutting each slice into halves then cutting the halves into cubes. Instruction pictures are below.
Once the biscuit cubes are cut, place the cubes on a baking sheet and leave them out uncovered overnight. I placed mine in a cooled down oven overnight. This step is to make the biscuit cubes hard for the broth to soak in nicely.
**You can also toast the cubes in the oven to achieve this step but I found sitting them out to less of a hassle.
Prepare your veggies and broth by first cutting up your onion and celery.
To make the broth just take a cup of filtered water and add to it the nettle leaf and garlic salt.
Place all three items to the side.
To a sauté pan on medium heat add the olive oil. Then add the veggies cooking them till they are translucent. To the vegetable mixture add the poultry seasoning, sea salt and a few shakes of pepper.
Remove the pan off the stove and to the cooked onion & celery mixture pour in the vegetable broth. Then add the fresh thyme.
Place the biscuit cubes which have been sitting out into a large bowl and pour the broth mixture on top of them. Stir the biscuits to make sure the broth gets into all the cubes.
Grease a small casserole pan with olive oil (my pan was roughly 7 x 10 inches). And pour the stuffing mixture into the pan.
Cover the stuffing with parchment paper or foil. Bake for 20 minutes covered, after 20 minutes bake another 5 minutes uncovered.
**To cover my stuffing I used parchment paper and a silicone band.
Once done the stuffing will have a nice golden color with a little crust on the outside but soft and moist in the inside.
Any leftover stuffing can be stored in the fridge in an airtight container for up to 4 to 5 days.
Notes
