This recipe from the 'Food52' blog uses stale bread to make a simple Thanksgiving side dish. With Thanksgiving only a few weeks away, many consumers are thinking about what they will serve with their turkey. This meat free side dish is perfect for vegetarians and carnivores alike.
The recipe is a vegetarian take on traditional Thanksgiving stuffing. The recipe involves using day-old sourdough bread, which is seasoned with minced garlic, fresh thyme and ground black pepper. The use of stale bread helps the stuffing stay firm and crispy and prevents the dish from turning to mush. The rest of the dish is comprised of sweet onions, seedless black grapes and goat cheese. The unique combination offers a tasty alternative to conventional celery-studded stuffing.
The simple Thanksgiving side dish is a perfect option for serving vegetarians guests.
Cheesy Vegetarian Stuffings
This Recipe Uses Stale Bread to Make a Simple Thanksgiving Side Dish
Trend Themes
1. Vegetarian Thanksgiving - As more consumers seek plant-based meal options, there is an opportunity for food companies to innovate and create new meat-free Thanksgiving dishes.
2. Upcycling Food Waste - Using stale bread in recipes not only reduces food waste, but also creates flavorful and unique dishes, presenting potential for disruptive innovation in the food industry.
3. Alternative Stuffing Ingredients - Creative recipes that use unconventional ingredients, such as grapes and goat cheese, can offer new and exciting flavors for traditional Thanksgiving dishes and present an opportunity for innovation in the culinary industry.
Industry Implications
1. Food and Beverage - Recipe development and ingredient innovation presents opportunities for food companies to cater to changing consumer preferences and offer new plant-based options for the Thanksgiving table.
2. Sustainability - Upcycling food waste is a growing trend that presents opportunities for businesses to reduce their environmental impact and promote sustainability in the food industry.
3. Hospitality - Incorporating unique and flavorful plant-based options can attract vegetarian and vegan consumers to restaurants and offer innovative menu items for the hospitality industry.