For some odd reason, got it into my head that this past Sunday would be a good day to make stuffing. I don’t know why it struck me, but I guess this recipe for stuffing has been inhabiting the back of my brain since I saw Alton make it on Good Eats over winter break. I knew I had to try it, and apparently I decided that this was the time.
After being in the kitchen for about 2 hours, I finally had made up a nice meal: herbed chicken, stuffing, butternut squash. (We were supposed to have cranberry sauce, but I forgot about it.) And while it was a bit time-consuming, this was definitely a great recipe! I modified it a little bit, because I didn’t feel like cooking an entire bird. I’ll save that new challenge for another time. The modifications worked well, though, and it more than satisfied my stuffing craving. It was a little on the salty side, so I’m wondering if I would cut back on the amounts of salt with the roasting vegetables–clearly the chicken stock provided more than enough salt. The flavor profile of the stuffing was earthy and herby, though, with little bursts of sweetness from the cherries and a nice bit of texture from the pecans. It was totally worth it, and I totally plan on making this again.
- 1 cup chopped mushrooms
- 1 cup chopped onion (or 1 Tbsp minced onion)
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 Tbsp vegetable oil
- 1 Tbsp kosher salt
- 1 – 1 1/2 cups chicken stock
- 3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)–we used a package of mixed bread cubes from the bakery
- 1 cup unsweetened dried cherries
- 1/2 cup chopped pecans
- 2 whole eggs, beaten
- 2 teaspoons dried rubbed sage
- 2 teaspoons dried parsley
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
1. Preheat the oven to 400 degrees F.
2. In a large mixing bowl toss the mushrooms, onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
3. Set oven to 350.
4. Place the roasted vegetables in a large bowl with the bread, chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary.
5. Place stuffing in a 9 x 13 foil baking pan, patting down slightly. Bake at 350 for 20 minutes, covered with foil. Uncover, then bake for another 10 minutes.