Stuffing 

Bouncy flavorful stuffing! Begin drying the bread two nights before you want to use it.

Double recipe, made in hotel pan:
2 loaves bread

4 onions
2 sticks unsalted butter
1 t salt to taste

12 oz milk
12 oz broth
2 t salt
Whisk in:
8 eggs

Fresh herbs and black pepper.

Triple recipe, made in hotel pan:
3 loaves bread

6 onions
3 sticks butter
1 1/2 t salt to taste

18 oz milk
18 oz broth
1 T salt
Whisk in:
12 eggs

Fresh herbs and black pepper.

*For a crowd. 1 serving is a packed 1/2 cup measure. Each single recipe will make 20 servings. This is a modest serving, that will fit on the plate with other things, especially mashed potatoes also.
Single recipe, made in 9x13 pan - makes 2 1/2 qts stuffing:
24 oz loaf fresh bread, whole wheat or multigrain bread is good, as is a sourdough, or artisan, of course.

Place the slices in a single layer on cooling racks and allow it to sit out overnight. The next day cut the slices into 1/2 - inch cubes and allow to dry in a single layer for an additional night. OR put through the 'french fry' blade on my slicer for 1/4 inch down to crumb sized pieces.

(If you don't have time to properly dry the bread you can place the sliced bread in the oven at 225* convection for 20-35 minutes until dried but not browned. Then cut up.)

Saute 2 onions in:
1 stick unsalted butter
1/2 t salt to taste
until they are deep golden brown, about 25 minutes.

Whisk together:
6 oz milk
6 oz broth
1 t salt
Whisk in:
4 eggs

At some point add fresh herbs, hopefully:
thyme, sage, rosemary.
Black pepper

Stir bread cubes with the onions, herbs, and broth mixture. You can hold this mixture or bake right away.

Bake in a covered casserole dish at convection 400* for about 20 minutes. Stir so that the browned bottom doesn't burn. Bake, still covered, about 10-15 minutes more until heated through and golden-brown. The golden brown will come from the bottom browning on the pan, not the top. It's really easy to dry this out so don't go for too much browning.

Cookbook Home | About | Search