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Stuffing

Welcome back! 
Today, we have another classic holiday feast side: stuffing! Traditionally, this is stuffed in the turkey to fill up the insides, which helps the turkey retain moisture and enhances the flavor. However, since we didn't cook a whole turkey at once, there was no turkey to stuff, so instead of making stuffing to stuff the turkey with, we decided that this stuffing would just be to stuff our bellies with.

Stuffing


Ingredients:

  • 1 pound cornbread
  • 1/2 pound baguette or sourdough bread
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion (1 cup), chopped
  • 3 stalks celery (1/2 cup), chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup parsley, chopped
  • 1 egg
  • 1 3/4 cup broth
  • 1/3 cup white wine

Directions:

  1. Cut the cornbread and bread into cubes. You should have about 7 cups of bread.
  2. Bake these in the oven at 325°F for about 20-30 minutes to dry them.
  3. In a pan, saute the onion, celery, and garlic with the olive oil and butter.
  4. Add in the herbs (sage, thyme, parsley) and mix.
  5. In a bowl, crack in the egg and add in the broth and wine. Mix this into an even mixture.
  6. In a baking dish, put in the bread, the mixture that was sauted, and the liquid. 
  7. Let the liquid set into all the chunks of bread. You will have to mix it around so that all the bread gets some liquid on it.

  8. Cover the dish and bake it in the oven at 350°F for 20 to 35 minutes.
  9. Uncover it and bake it in the oven until the top has browned.
This stuffing definitely works great with turkey, but it also works with other meats like chicken or even by itself! This is actually something that you can experiment a little with regarding the ingredients; some versions of stuffing includes various nuts or even dried fruits (maybe cranberry to go with the theme of Thanksgiving). However, what we have is a very classic version of stuffing, so if that's what you want, just stick with this!

-Chefpo
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