vegetables and Gouda
Aged Gouda is not something I can easily find here in the New Mexico desert, so I made it myself. That happened more by accident than intentionally. We used to buy a bag of baby bell gouda every time we went to Las Cruces, but after the last one, we both suddenly stopped eating them for no apparent reason. And then we pretty much ignored them for well over a year.
Every few months I ate one, so I knew they weren't going bad. Instead of waiting for that to happen, I decided to use them in a recipe. After all, I use other cheeses in recipes all the time, just never considered using these until now.
I started this recipe as an alternative turkey stuffing and did use it as such.
See: roasted baby turkey with vegetable gouda stuffing.
This is not a bread stuffing, only vegetables and aged Gouda cheese.
You can add up to an equal amount of bread if you prefer a breaded stuffing, but be careful to soak and squeeze the bread. Bread stuffing will draw moisture from the turkey if they are prepared too dry. They get messy if prepared too wet.
This has a very long list of ingredients for the simple reason that—like I so often do for mixed veggies recipes—I cleaned out my refrigerator. Don't worry if you are missing a few things from the list. No need to run to the store. Check your fridge and use what you have instead to fill up your cooking pot with a nice vegetable stew for your family.
The defining ingredient in this recipe is the aged Gouda. It tastes different from the other cheeses that I normally use. Make sure you try it before you use it and substitute with something else if you don't like it. No use ruining a good veggie stew.