Cardamom & Orange Stuffing
It may be a little bit early for Thanksgiving, but tonight I decided to get into the spirit of the holiday and make some stuffing. I was inspired by a new favorite drink that I’ve been enjoying recently at a local restaurant — a cardamom honey cappuccino. I thought about making my own cardamom honey cappuccino this morning, but settled on tea instead and after that, the thought of cardamom was in the back of my mind and taste buds all day. When nighttime came around, I had the sudden idea to try making cardamom and honey stuffing.
After racking my brain for a bit, the thought of adding a little orange zest popped into my head but I then felt stuck on how to bring it all together with texture and savory flavor. So, I called the one woman who I knew would have the perfect answer — my mom. Sure enough, after bouncing some ideas back and forth, she had added shallots, dried cranberries and pecans into the mix and I was ready to test this bad boy out. Into the oven everything went, and fifteen minutes later, I felt high off of the aromas in my kitchen. I dug my spoon in, and discovered with one bite that this dish had turned out even more special than I had imagined. The flavors of fall and the holidays whisked around in my mouth and warmed me right up. I’m counting the days until I fly home for Thanksgiving and get to make this for my mom. Here’s the recipe…
1/3 of a loaf of sprouted grain ezekiel bread or bread of your choice
2 large shallots finely chopped
1 tbs extra virgin olive oil
1 cup crushed pecans
1 cup dried cranberries
1 tbs cardamom (I found just a drop less than a tbs worked perfectly)
Zest of 1 orange
1 tbs fresh chopped ginger
1 1/2 cups vegetable broth (or enough to moisten the bread crumbs, but not soak)
2 pinches of salt
2 table spoons of honey (I just drizzled this)
Cut bread into small cubes and toast in the oven at 375 for about 5 or 6 minutes– you want them toasted but not hard and crisp. While breadcrumbs are baking, heat shallots in a pan (or Le Creuset if you have one) with olive oil for a few minutes, just until translucent and remove from heat. Add breadcrumbs to your Le Creuset (or baking dish) and mix together with shallots. Slowly add the vegetable broth, mixing together 1/2 a cup at a time, making sure not to drench the breadcrumbs, but moisten them. Mix in cardamom and add and mix together remaining ingredients. Bake in the oven for 15 minutes at 375 degrees. Remove from oven and drizzle and mix in a little more honey if desired.