Recipes Caramelized Onion and Fig Miso Stuffing 3 weeks ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Artichoke dip 3 different ways! November 23, 2021 New Recipe: Rose, lime and coconut chiffon cake Recipe admin February 25, 2021 New Recipe: Four of our best cookie recipes to fill your cookie jars admin April 17, 2021 New Recipe: Three delicious dishes to make for Mother’s Day or a picnic with a friend admin March 14, 2021 New Recipe: Clodagh McKenna’s Ultimate Guinness Cake is the only recipe you need for Paddy’s Day admin March 13, 2021 New Recipe: Easy Snack: Make Desi-Style Chicken Patties With This Delish Recipe admin March 3, 2021 About The Author More from this Author One Response BushyEyes November 8, 2021 This caramelized onion and miso stuffing recipe is a perfect and easy Thanksgiving stuffing recipe. It’s decadent, lightly sweet, a little salty, and works perfectly with anything else you may be serving this year. Prep Time: 10 minutes Cook Time: 40 minutes Inactive Time: 40 minutes Total Time: 1 hour 30 minutes Servings: 10 Calories: 251kcal ## Equipment * Skillet * 9×13 Baking Dish * Baking sheet ## Ingredients * 1 pound challah or brioche bread cut into bite-sized cubes * 1 tablespoon olive oil * 2 sweet onions peeled and thinly sliced * 2 tablespoons butter divided * 1 teaspoon sugar * 4 ribs celery with leaves trimmed and small-diced * 1 tablespoon fresh thyme minced * 1 tablespoon fresh sage leaves minced * 2 teaspoons fresh rosemary minced * 3 cups vegetable stock * 2 eggs * 4 tablespoons butter melted * 2 teaspoons fig miso or white miso * Salt and pepper to taste * Cooking spray or butter for greasing the baking dish ## Instructions ## Dry out the bread: * Preheat oven to 200ºF. Arrange the diced bread on a baking sheet and transfer to the oven for 20 minutes. Meanwhile, grease a 9×13 baking dish. * Remove the bread from the oven and transfer to the prepared baking dish. Turn the heat on the oven to 350ºF. ## Caramelize the onions: * Heat the oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes until they just begin to deepen in color. Sprinkle with salt and reduce heat to medium-low. Continue cooking for 30 minutes or until the onions begin to caramelize. Stir them occasionally, but don’t disturb them too often or else they won’t caramelize. * Melt 1 tablespoon butter into the onions and sprinkle the sugar on top. Continue cooking for 10–15 minutes until they are fully caramelized. * Spoon half of the onions into a bowl and pour the remaining half over the diced bread and toss gently to distribute them evenly. ## Cook the celery: * Return the skillet to the stovetop over medium heat. Melt the remaining 1 tablespoon butter into the celery and cook for 7–8 minutes until it just begins to soften. Add the minced herbs and toss to coat. Cook for 1 minute until fragrant. Season with salt and pepper. Pour the celery mixture over the bread and toss gently to distribute the celery evenly. ## Prepare the liquid: * Combine the vegetable stock and eggs in a bowl and whisk until completely combined. Pour over the bread. ## Bake the stuffing: * Scatter the remaining caramelized onions on top of the stuffing. Cover with foil and transfer to the oven for 35 minutes. Remove the foil and continue baking an additional 10 minutes until the middle has set and the top is golden brown. Remove the stuffing from the oven and turn on the broiler. ## Prepare the miso butter: * Combine the melted butter and miso in a bowl and whisk until smooth. Pour the mixture over the stuffing. ## Broil the stuffing: * Transfer the stuffing to the oven under the broiler for 2–3 minutes. Keep an eye on it so that it doesn’t burn, but the butter should cause the bread to crisp up and turn deep golden brown. Remove from the oven. ## To serve: * Serve the stuffing warm. Keep leftovers in an airtight container for 3–4 days in the refrigerator or in the freezer for up to a month. Enjoy! ## Nutrition Calories: 251kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 273mg | Potassium: 217mg | Fiber: 2g | Sugar: 5g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.