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Green Tea-Infused Veggie Stuffing

Green Tea-Infused Veggie Stuffing 8.000
Oct 22, 2014

Take this recipe for a test drive before the holidays; it might make your menu. The minted green tea, called for here and used two ways, brings a lot of flavor.

The mixture is chockablock with vegetables, too, so you could serve this as a meatless main course with cauliflower "steaks" or sauteed eggplant slices.

Make Ahead: The stuffing can be assembled, tightly covered and refrigerated a day in advance, or frozen for up to 1 week. The baked stuffing can be refrigerated for up to 3 days. To reheat, you may wish to rehydrate with an extra 1 1/2 cups of green mint tea, cover with foil and bake in 325-degree oven till soft, then uncover for 10 minutes to crisp up the top.

8 - 16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-16 servings; makes about 16 cups

  • For the vegetable mixture
  • 4 cups water (for cooking the fresh spinach)
  • 1 1/2 pounds fresh spinach, tough stems discarded (may substitute 2 cups defrosted chopped spinach, squeezed until dry)
  • 2 tablespoons extra-virgin olive oil
  • 2 cups coarsely chopped yellow onions
  • 1 small fennel bulb, cored and coarsely chopped (1 cup)
  • 1 tablespoon minced garlic
  • 5 ounces shiitake mushrooms, coarsely chopped
  • 28 ounces canned artichoke quarters (packed in water), drained and coarsely chopped
  • 2 tablespoons dried green mint tea (loose-leaf or taken from teabags; may substitute your favorite green loose-leaf tea)
  • For the stuffing
  • 12 to 14 cups homemade or store-bought plain croutons
  • 2 cups strongly brewed green mint tea (see NOTE; may substitute your favorite green loose-leaf tea)
  • 4 ounces soft goat cheese, preferably herbed
  • 8 ounces chilled brie (rind discarded), cut into small chunks
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon fresh marjoram leaves
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 cups whole or low-fat milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh lime juice
  • 1 cup plain panko breadcrumbs
  • 1 cup freshly grated pecorino Romano cheese


For the vegetable mixture: Combine the water and half of the spinach in a large pot over medium-high heat. Once the liquid comes to a boil and the spinach begins to wilt, add the remaining half of the spinach. Cook, stirring, until just wilted but still bright green. Drain, pat dry and coarsely chop.

Meanwhile, heat the oil in a large saute pan over medium heat. Once the oil shimmers, add the onions and fennel; cook, stirring occasionally, for about 2 minutes or until they have softened and the onions are starting to pick up color. Stir in the garlic; cook for 4 minutes or until fragrant and softened.

Stir in the mushrooms; cook for about 8 minutes or until they have released their moisture, then add the artichokes and dried tea, stirring to incorporate. Turn off the heat; let the mixture cool in the pan.

For the stuffing: Preheat the oven to 400 degrees. Grease a large roasting pan with cooking oil spray.

Place the croutons in a very large, wide mixing bowl. Pour the brewed tea over them and toss to coat, then add the goat cheese, brie, salt, pepper, and the marjoram and thyme leaves, stirring gently to incorporate.

Add the cooked vegetable mixture; stir gently to incorporate.

Whisk together the milk, eggs and lime juice in a large liquid measuring cup. Pour over the stuffing-vegetable mixture, stirring gently to incorporate.

(At this point, the mixture can be packed into a freezer-safe pan, wrapped and frozen for up to 1 week. Defrost completely in the refrigerator before it hits the oven.)

Transfer to the roasting pan; you don’t have to be too careful about packing down the mixture into an even layer, but you do want to spread it into the corners. Cover tightly with aluminum foil; roast for about 45 minutes, then uncover and sprinkle the panko and pecorino cheese on top. Roast for 10 to 15 minutes or until lightly browned on top.

Serve warm; or cool, cover and refrigerate for up to 3 days.

NOTE: Use twice the amount of green tea (2 teaspoons per 8 ounces) when brewing the 2 cups of tea needed here; it acts like a concentrate.

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Recipe Source

Based on a recipe at

Tested by Bonnie S. Benwick.

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