Classic Smoky BBQ Cube Stuffing
Yields: 4-8 servings
Recipe and photo from the Hodo kitchen
This hearty and classically seasoned recipe gets an even heartier helping hand from Hodo's Barbecue Cubes. Whether you use our smoky BBQ Cubes, Spicy Harissa or Savory and rich Moroccan, one of these flavor profiles will help you set your Holiday Table!
Ingredients
1 (8oz) Hodo Barbecue Cubes
1 lb old, stale bread of your choice (can use GF)
1 1/2 sticks of butter (we use Miyoko's)
1 large onion, diced
2 cups celery, diced
1 cup Italian parsley leaves, rough chopped
1/4 cup sage, chopped
3 sprigs of rosemary, stripped and chopped
6 sprigs of thyme, stripped
S & P to taste
2 cups veggie broth
2 tbsp flaxseed meal
4 tbsp water
Instructions
Preheat oven to 250 while you prepare your bread
Tear bread into your desired size, irregular shapes up to an inch
Bake bread crumbs for about an hour to fully dry them out
Cut open your Hodo Barbecue Cubes and toss into a skillet to cook up as usual. For this recipe we like to crisp it up a little bit, and when done, set aside.
In the same skillet, add in your butter, then cook the onions till translucent, then toss in the celery till they're slightly softened
Toss the Cubes, bread crumbs, onion, celery, and herbs together
Have your flaxseed egg ready by mixing the flaxseed meal and water together
Whisk your broth and egg together
Preheat your oven to 350
Pour the crumbs mixture into your casserole dish and pour on the liquid mixture.
Bake for 30min covered (to reach an internal temp of 160F) and take off foil at final moments to crisp the top
