You Should Definitely Add Miso to Your Filling for Thanksgiving.

Thanksgiving is a carbohydrate-dense holiday, and no food combines that aesthetic like dressing and minced meat. Regardless of whether you love filling or seasoning cornbread, any pile of broth-soaked bread you serve with your turkey should be very savory and flavorful.

Basically, a good filling or dressing should have a pleasant umami undertone, with balanced, complex flavors that dance on your tongue and make you feel like you are being hugged from within. What is the easiest way to do this? Add some miso paste.

As we discussed earlier, miso pasta is an umami bomb you should always have in your kitchen, and mixing 3-4 tablespoons of it with any filling or dressing recipe will add complexity, depth and a touch of zest, balanced by a delicate, seductive sweetness. any iconic side dish. (Just be sure to reduce the amount of salt in your recipe, as miso can be quite salty.) If you don’t have a special filling or dressing recipe yet, try mine, which combines the magic of miso with earthy mushrooms. To make the miso mushroom filling, you will need:

  • 1 lb. dried and diced bread
  • 1 glass + 1 tablespoon butter
  • 1 large onion, diced
  • 450 grams of mushrooms (I used baby shiitake, you can toss it whole, but larger chopped mushrooms will work as well).
  • About a tablespoon of olive oil
  • 2 eggs
  • 2 cups broth or broth
  • 4 tablespoons of miso paste (I like red).
  • Salt and pepper

Melt 1 cup butter, drizzle over the bread and stir in a very large bowl. Season the diced onion with some salt and cook in a large skillet or skillet in the remaining tablespoon of butter over medium heat. While the onions are cooking, add enough olive oil to coat the mushrooms, season with salt and pepper to taste, and bake at 375 ℉ until crisp around the edges, about twenty minutes. Once the onions have caramelized, transfer them along with the mushrooms to a bowl of bread and shake to make the vegetables nice and butter-cubed-friendly.

Deglaze skillet with onions with a glass of broth, pour broth into a bowl and let cool slightly. When the broth is no longer hot, beat in the eggs, miso paste, and the remaining cup of broth. Once you have a smooth mixture, pour it over the bread, stir again and transfer to a greased baking dish. Bake the whole thing at 375 ℉ until it hardens and the top is golden and crispy, about 40-45 minutes.


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