HOLIDAY STUFFING RECIPES
Maybe you call it Stuffing, maybe you call it Dressing, but whatever the name we all know that it’s a Thanksgiving menu staple in homes across the country! We’re excited to share two delicious recipes created by our phenomenal savory team for your holiday festivities. The key to a delicious stuffing is great bread, so If you need bread cubes to execute one of these recipes you know who to call! For best results, preorder your FRENCH COUNTRY SOURDOUGH loaf for pickup the weekend before Thanksgiving so it’s perfectly stuffing-stale on the day-of. Preorders can be placed via email through info@dozen-nashville.com. All Thanksgiving orders for pickup the week of Thanksgiving MUST be placed through our Thanksgiving preorder menu here.
Sourdough Stuffing with Mushrooms, Chestnuts, and Herbs
(serves 10)
Ingredients:
- 2 loaves of Dozen’s French country sourdough bread OR one loaf of Dozen’s white sourdough sandwich bread, cut into one inch cubes
- 8 tablespoons (1 stick) unsalted butter
- 16 ounces mushrooms (cremini, shiitake, oyster, or a combination), roughly chopped
- 8 ounces chestnuts, roughly chopped
- 2 yellow onions, peeled and diced
- 6 stalks celery, diced
- 2 large or 4 small carrots, peeled and diced
- 6 Garlic cloves, minced
- 4 sprigs of rosemary, leaves removed and minced; stems discarded
- 6 large sprigs of thyme, leaves removed and reserved; stems discarded
- 8 sage leaves, minced
- ½ cup roughly chopped flat-leaf parsley
- 3 eggs
- 2 quarts of chicken, turkey, or vegetable stock
Instructions:
Preheat oven to 350F. Prepare a 9x13 baking dish by spraying the interior with non-stick cooking spray or coating with 2 tablespoons of softened butter.
Place bread cubes in a large mixing bowl.
Heat a saute pan over medium-high heat. Add four tablespoons of the butter to the pan. Add the chopped mushrooms and cook over medium-high heat, stirring occasionally, for 4-5 minutes or until mushrooms start to brown. Add the chestnuts to the pan and allow the mixture to cook, stirring occasionally, until chestnuts begin to brown. Season to taste with salt and pepper. Add the mushrooms and chestnuts to the bread cubes in the mixing bowl.
Place the pan back on the stove over medium heat and add the remaining four tablespoons of butter. Add the onion, celery, and carrot, seasoning to taste with salt and pepper. Let the vegetables cook slowly, stirring every minute or two, until vegetables are tender but not browned. This should take about 8-10 minutes. Add the garlic and the herbs, stirring to combine. Let cook 1-2 minutes more, until the garlic is fragrant. Add vegetable and herb mixture to the bowl with the bread cubes, mushrooms, and chestnuts. Mix everything together until all ingredients are evenly distributed. Taste for seasoning and add salt and pepper as needed.
Crack the eggs into a medium bowl; add 1 quart of stock to the eggs. Using a whisk, combine the eggs and stock until the mixture is homogeneous. Add this liquid to the stuffing mixture in the large bowl, using a large spoon to combine. The bread should absorb the liquid. If the mixture looks dry, add additional stock slowly, in small increments, until the mixture reaches your desired consistency. You might not need to use the entire second quart of stock.
Place the stuffing into the prepared baking dish, pressing down with a spoon or a gloved hand to compact the stuffing. Cover the dish tightly with foil and place into the preheated oven on the middle rack. Bake for approximately 1 hour, until the middle of the stuffing reaches at least 165F. If more color is desired on the top of the stuffing, remove the foil and cook for 15-20 minutes more to brown the top.
After removing the dish from the oven, let cool for at least 10-15 minutes before serving.
Sourdough Stuffing with Andouille Sausage, Bell Peppers, and Cilantro
Instructions:
Place the bread cubes into a large mixing bowl.
Heat the vegetable oil in a saute pan over medium heat and add the sausage. Cook the sausage over medium heat, stirring frequently, until browned. Remove the sausage from the pan with a slotted spoon and add to the bread cubes, leaving the oil in the saute pan.
Return the pan to medium heat and add the butter to the fat remaining in the pan. Add the onions, peppers, and celery and cook over medium heat until translucent and tender. Add the garlic, jalepeño (if using), and the Cajun seasoning to the vegetables. Stir and let cook for one more minute, then add the cooked vegetable mixture to the bread cubes and andouille in the bowl. Stir everything together thoroughly so all ingredients are evenly distributed. Taste for seasoning, and add salt and pepper to taste.
Crack the eggs into a medium bowl; add 1 quart of stock to the eggs. Using a whisk, combine the eggs and stock until the mixture is homogeneous. Add this liquid to the stuffing mixture in the large bowl, using a large spoon to combine. The bread should absorb the liquid. If the mixture looks dry, add additional stock slowly, in small increments, until the mixture reaches your desired consistency. You might not need to use the entire second quart of stock.
Place the stuffing into the prepared baking dish, pressing down with a spoon or a gloved hand to compact the stuffing. Cover the dish tightly with foil and place into the preheated oven on the middle rack. Bake for approximately 1 hour, until the middle of the stuffing reaches at least 165F. If more color is desired on the top of the stuffing, remove the foil and cook for 15-20 minutes more to brown the top.
After removing the dish from the oven, let cool for at least 10-15 minutes before serving.
(serves 10)
Ingredients:
- 2 loaves of Dozen’s French country sourdough bread
OR one loaf of Dozen’s white sourdough sandwich bread,
cut into one inch cubes
- 16 ounces Andouille sausage, diced
- 1 tablespoon vegetable, olive, or grapeseed oil
- 6 celery stalks, diced
- 2 red bell peppers, diced
- 1 yellow onion, peeled and diced
- 2 tablespoons unsalted butter
- 6 garlic cloves, minced
- 2 jalapeño peppers, seeds removed, minced (optional)
- 2 tablespoons Cajun seasoning
- ½ cup roughly chopped cilantro
- 2 quarts of chicken, turkey, or vegetable stock
- 3 large eggs