Savory Salt Bread and Butternut and Mushroom Stuffing: A Cozy Fall Feast

As the crisp autumn air settles in and the leaves begin to turn, there's nothing quite like the warm, comforting aromas of homemade bread and stuffing wafting through the kitchen. This Savory Salt Bread and Butternut Stuffing recipe captures the essence of fall, combining the rustic flavors of garlic, fresh herbs, and seasonal vegetables. The salt bread, with its crispy crust and tender interior, serves as the perfect base for a hearty stuffing made with roasted butternut squash, earthy mushrooms, and fragrant herbs. Whether you’re preparing for a festive gathering or a cozy family dinner, this delightful dish promises to bring warmth and joy to your table. Let’s dive into the recipe and celebrate the flavors of the season!

g features golden cubes of roasted butternut squash, earthy mushrooms, and fresh herbs, all topped with a sprinkle of crisp kale for added color and texture. A few slices of savory salt bread lie nearby, invitingly crispy and golden. The warm autumn light casts a cozy glow, enhancing the rich, earthy colors of the dish and capturing the essence of fall in every bite.

Ever since I worked at Swamp Rabbit Cafe and Grocery in Greenville, SC, my husband has been asking for my Savory Salt Bread and Butternut Stuffing recipe every Thanksgiving, turning it into a cherished tradition in our home. During my time at Swamp, I juggled multiple burners in a bustling commercial kitchen, but I’ve since streamlined the process for a home kitchen, making it more manageable without sacrificing flavor.

The key shortcut is to prepare the mirepoix (a delicious mix of garlic, onions, celery, and carrots) and sauté it on the stove, adding the mushrooms and herbs for depth. Instead of simmering in the oven, I let it all come together on the stovetop while the butternut squash roasts to perfection.

I’ve also made it even easier by keeping about three mason jars of mirepoix in my freezer at all times, which I use as a base for soups and more! This means I can whip up this delightful stuffing with minimal effort, making it a beloved part of our Thanksgiving table year after year.

Time and Servings for Savory Salt Bread and Butternut Stuffing

Total Time:

• Preparation Time: Approximately 30-40 minutes (including chopping and mixing ingredients).

• Cooking Time:

  • Salt Bread: About 45 minutes (plus rising time, around 1-2 hours).

  • Butternut Stuffing: About 1 hour (including roasting butternut and baking the stuffing).

• Total Time: Approximately 2-2.5 hours, including rising time for the bread.

  
  

Servings:

• Salt Bread: Serves about 8-10 people, depending on portion sizes.

• Butternut Stuffing: Serves about 6-8 people as a side dish.

Together, this delightful pairing can accommodate around 6-10 people for a cozy gathering or family meal!

Salt Bread and Butternut Mushroom Stuffing Recipe

Prep Time: 40 MINS

Cook Time: 2 HOURS 30 MINS

Assembly: 10 MINS

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Total Time: 3 HOURS and 20 MINUTES

Tools: Baking Sheets, Dutch Oven (for the bread), Braising Dish or Shallow Baking Dish (for the stuffing), Sautee Pan

In a vibrant blue dish, golden-brown salt bread croutons are beautifully arranged, showcasing their crispy, flaky texture. Each crouton is generously seasoned, hinting at the savory flavors that await. Beside the croutons, a fresh pile of chopped kale adds a bright green contrast, enhancing the visual appeal of the dish. The combination of the croutons and kale not only brings together a delightful mix of textures but also sets the stage for a delicious stuffing or salad, embodying the essence of seasonal cooking.

Salt Bread

Ingredients:

• 3 cups Bob's Red Mill Artisan Bread Flour

• 1 1/2 cups water

• 1 tsp active dry yeast

• 2 tsp salt

• 2-3 cloves garlic, chopped (added after the first rise)

• 1-2 tbsp chopped thyme and sage (rosemary also works)

• Extra virgin olive oil (EVOO) for drizzling

• Sea salt flakes for sprinkling

  
  

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, combine the flour, water, yeast, and salt. Mix until a dough forms.

   • Let it rise for about 1-2 hours, or until doubled in size.

2. Add Garlic and Herbs:

   • After the first rise, gently fold in the chopped garlic and herbs.

3. Score and Bake:

   • Preheat your Dutch oven at 450°F (232°C) for at least 30 minutes.

   • Shape the dough and score the top. Drizzle with EVOO and sprinkle with sea salt flakes.

   • Bake in the preheated Dutch oven for 45 minutes, removing the lid for the last 10 minutes to achieve a golden crust.

The filling of this Savory Salt Bread and Butternut Stuffing is a delightful medley that captures the essence of autumn. Tender roasted acorn squash adds a subtle sweetness, perfectly complemented by earthy mushrooms that bring depth to each bite. Vibrant kale introduces a pop of color and a boost of nutrition, while crunchy pecans add a satisfying texture and nutty flavor. Dried cranberries lend a touch of tartness, balancing the richness of the other ingredients. This colorful mixture, nestled in a shallow baking dish, not only looks inviting but also promises a harmonious blend of flavors that will elevate your holiday table.

Butternut Stuffing

Ingredients:

• 1 Swamp Rabbit Stecca Loaf (salt bread, dried like croutons; ~2-3 cups)

• 1 medium white onion, diced

• 1 bunch celery, diced

• 2-3 large carrots, diced

• Olive oil for sautéing

• 4-6 cups veggie stock

• 4-6 cloves garlic, finely chopped

• 2 tsp thyme (plus 1/2 tsp for butter)

• 2 tsp sage

• 1 package mushrooms, sliced

• 1-2 butternuts, peeled and cubed (~4 cups)

• 1/2 package Craisins

• Salt, pepper, and lemon juice to taste

• 1-2 tbsp vegan butter

  
  

Instructions:

1. Make Croutons:

   • Preheat the oven to the lowest temperature (150-200°F) with the fan on high.

   • Dice the bread into 1/4-inch pieces and spread on a cookie sheet. Toast until crispy, checking frequently. Set aside.

2. Prepare Mire Poix:

   • Increase oven temperature to 350°F.

   • In a pan, sauté diced onions and garlic in olive oil until translucent. Add celery and carrots, cooking until tender. If needed, add a little broth to avoid sticking.

   • Stir in fresh thyme and sage, then transfer to a baking dish. Cover with veggie stock and simmer for about 30 minutes.

3. Roast Butternut:

   • Toss cubed butternut with olive oil, salt, and pepper. Spread on a cookie sheet and roast at 350°F for 25-35 minutes until slightly tender.

4. Sauté Mushrooms:

   • In a separate pan, sauté sliced mushrooms with garlic until cooked through and juices have evaporated. Add sage.

5. Combine Stuffing:

   • In a large bowl, mix together the mire poix, roasted butternut, sautéed mushrooms, croutons, and Craisins. Season with salt, pepper, and lemon juice.

   • Transfer to a casserole dish, adding enough veggie stock to moisten (up to halfway). Top with extra sage if desired.

   • Bake at 350°F for 35 minutes.

6. Brown Vegan Butter:

   • In a small pan, brown vegan butter and add chopped sage. Drizzle over the finished stuffing before serving.

Notes:

• This stuffing freezes well; just double the baking time when reheating.

• You can modify herbs according to your taste; rosemary and thyme work beautifully.

• Ensure to taste and adjust seasoning throughout the cooking process for the best flavor!

  
  

Enjoy this deliciously hearty combination of salt bread and butternut stuffing, perfect for any fall gathering!

As we gather around the table this Thanksgiving, I’m reminded of how food brings us together, weaving memories and traditions into the fabric of our lives. This Savory Salt Bread and Butternut Stuffing recipe has become a staple in our home, and I hope it warms your gatherings just as it has ours.

I’d love to hear your thoughts! Do you have a dish that holds special meaning in your family? Have you tried your own twists on stuffing or bread recipes? Share your stories and tips in the comments below, and let’s inspire each other to create even more cherished traditions.

Happy cooking, and may your holiday season be filled with warmth and joy!

All my light. All my love.

Namaste,

Jordan