Herbed Stuffing

Ingredients

Yield:

Serves 8-10

• • 1.5 lbs Artisan Bread (680 g) – torn into 1” pieces
  • 2 cups Celery (240 g) – ½” diced
  • 3 cups Yellow Onion (375 g) – ½” diced
  • 10 ea Garlic Cloves (50 g) – chopped
  • 2 Tbsp Fresh Thyme (10 g) – picked & chopped
  • 1 Tbsp Fresh Rosemary (5 g) – picked & chopped
  • 1 Tbsp Fresh Sage (5 g) – picked & chopped
  • 3 Tbsp Fresh Parsley (15 g) – picked & chopped
  • 7 cups Mushrooms, Button (500 g) – cut into quarters
  • 1 tsp Celery Seeds (1 g)
  • 1 tsp Chili Flakes (.5 g)
  • 1 Tbsp Fennel Seeds (3 g)
  • 6 oz Unsalted Butter (170 g)
  • 4 cups Chicken Stock (1 Liter)
  • 1 ea Star Anise
  • 1 ea Cinnamon Stick
  • 3 ea Whole Eggs
  • 1 Tbsp Black Peppercorn (5 g) – fresh cracked
  • 2 Tbsp Salt (15 g)

Preparation

Difficulty:

Medium

Time:

30 MinutesPrep Time

Total Time:

1.5 Hours

1. 1. On a baking tray, evenly place the torn bread in a thin layer and place in the oven at 200 F.
   2. Allow the bread to slightly dry out in the oven.
   3. Check the bread after 25 minutes and add additional time until the desired dryness is achieved.
   4. The bread should start to resemble a crouton without browning.
2. 1. While the bread is drying, place the chicken (or turkey) stock in a small pot and bring to a simmer.
   2. Once the liquid has reached a simmer, completely remove from the heat and add the star anise and cinnamon stick to the stock and allow to steep while preparing the vegetables.
   3. In a large pan, melt the butter over medium heat and add the diced onions and garlic.
   4. Cook the mixture on medium heat until the onions start to slightly caramelize.
   5. Next, add the mushrooms and cook for 3-5 minutes so that they begin to brown.
   6. Once the mushrooms have been sautéed, add the diced celery, fennel seed, celery seed, chili flakes and black pepper.
   7. Stir the mixture for 1 minute and allow the spices to lightly toast.
   8. Remove the mixture from the heat and add 1 cup of your stock to deglaze the pan.
   9. At this point, the star anise and cinnamon can be discarded from the stock.
   10. In a large mixing bowl, combine the torn bread, roasted vegetables, eggs that have been whisked, chopped herbs, salt and remaining chicken stock.
   11. Mix thoroughly until all the ingredients have been evenly distributed.
3. 1. In a casserole dish, use a little bit of butter to line the pan to prevent the stuffing from sticking too much.
   2. Place the mixture in the baking dish and cover with foil.
   3. Cook in the oven at 350F for 30 minutes.
   4. Then remove the foil and cook for another 30 minutes so that the top of the mixture can start to lightly toast.
   5. Once cooked, let the dish cool for 15 minutes before serving.