Three Southern Season Stuffings

stuffing_2stuffing_1stuffing_3
click above to enlarge images

Ingredients:

SOURDOUGH
7 cups bread cubes
2 tsp herbs de provence
½ tsp minced onion
¼ tsp granulated garlic
1 tsp salt
½ tsp pepper
½ cup dried porcini (must rehydrate and chop)
½ stick butter, melted

Add to:
2 cups stock
2 eggs

Optional add-ons:
1 cup celery sliced and sautéed
1 cup onions sliced and sautéed
¼ cup fresh parsley
1 lb fresh mushrooms, cleaned, sliced and sautéed


EUROPEAN
7 cups bread cubes
2 tsp fine herb blend
½ tsp minced onion
½ tsp celery powder
2 Tbsp minced dried apple
1 tsp salt
½ tsp pepper
½ stick butter, melted
½ cup toasted pecans, chopped

Add to:
2 cups stock
2 eggs

Optional add-ons:
1 cup celery sliced and sautéed
1 cup onions sliced and sautéed
¼ cup fresh parsley
1 lb sausage (fennel or sage) in casings. Cooked, then cubed
1 Granny Smith apple diced

PUMPERNICKEL
7 cups bread cubes
2 tsp Weathervane spice blend (exclusively at Southern Season)
1 ½ tsp dill
½ tsp pepper
½ cup dried cherries, chopped
½ cup pistachios, toasted and chopped

Add to:
2 cups stock
2 eggs

Optional add-ons:
1 cup celery sliced and sautéed
1 cup onions sliced and sautéed
¼ cup fresh parsley
6 oz duck confit, pulled off the bone and chopped

Directions:

Preheat oven to 375 degrees.
Whisk eggs and stock together.
Add dry mix and any optional ingredients.
Let sit for 15 minutes and stir.
Let sit for another 15 minutes
Place in a buttered 8x8 square pan.
Bake for 35- 35 minutes until eggs are set and top is nicely browned.
Serve hot.

Print Recipe