Dressing, sides, stuffing—whatever you want to call it, this stuff isn’t meant for holiday dinners anymore!
Eating a bowl of stuffing might seem strange to some, but I like to think that those people just haven’t really lived. It’s the best part of every turkey dinner, and is always the first of the leftovers to disappear in my house.
Warm Indian spices lend a comforting flavour to the same ol’ boring vegetables. I opted out of the potatoes because I didn’t want to buy any, and I couldn’t afford to tack cashews onto my grocery list. Instead, I used yams (or orange sweet potatoes) as my starch, and lamented the absence of nuts. The addition of cubed bread makes the stuffing more homely and adds another savoury dimension that the dish couldn’t live without. In this recipe I used a combination of what I had in my freezer: sourdough, multigrain and pumpernickel. This is a great way to use up small amounts of bread you have kicking around. Try it—and don’t say I didn’t warn you about the eating-an-entire-bowlful-thing.
Aloo Gobhi Stuffing
1 stick (1/2 cup) unsalted butter plus additional for buttering pan
1 baguette or a few slices of your choice of multigrain breads, cut into 3/4-inch cubes (8 cups)
3 medium onions, coarsely chopped
3 medium carrots, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
3 small or medium yams, cut into 1/2-inch dice
1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice (optional)
1 head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces
2 1/2 tsp. curry powder
1 1/2 tsp. sea salt
1 tsp. black pepper
1 tsp. cumin seeds
1/4 tsp. cayenne
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups unsalted roasted cashews
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a shallow 3-quart baking dish (13 x 9 inches).
- Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes. Remove from oven.
- Increase oven temperature to 450°F.
- Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides. Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes. Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes. Transfer to a large bowl and toss with bread cubes. Add broth and 1 cup cashews, then toss to coat.
- Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down). Bake in upper third of oven until heated through, about 20 minutes. Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.
Stuffing can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.