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THANKSGIVING DAY STUFFING

November 24, 2011

How could I forget to give you my recipe for the greatest stuffing ever? Of, course the "bread"ingredients come from my bakery, in fact if you live in NYC, we are open until 1:00 PM today (Thanksgiving Day) and you can grab the fixings and a pie while you are there. Yesterday was all about pies, today is all about my family and the STUFFING!

Here is my quick and easy recipe. You can prepare it the day before and cook the day of—or do what I do, prepare it Thanksgiving morning while the turkey is in the oven and pop it in the oven as soon as the BIRD comes out. This is the best way, if time allows. In fact, I am making mine right now...

Start with great bread fixings. For 6- 8 servings, you will need 16 cups of assorted baked items for the stuffing. I use 16 cups of pain de mie (white bread) or challah, 3 corn muffins and 3 croissants, cut into 3/4-inch pieces. Place cut breads on two-half sheet pans and lightly toast in a 325 F° oven, until lightly toasted, about 10 minutes. Watch them, they burn easily.

Lightly saute, 2 medium cloves garlic, minced. Chop the following : 2 scallions, tops and bottom, 2 medium stalks celery and 2 cups domestic mushrooms and saute in 2 T olive oil and 2 T butter on low heat. Cook until soft. Add freshly chopped herbs (rosemary, sage, thyme, parsley) salt and pepper. Cook another minute or two. Remove from heat and set aside. Beat three eggs with 1 1/2 cups half and half cream and 1 cup chicken stock. Pour over the toasted breads and gently mix. Fold in the vegetables and add more salt and pepper to taste.

Place in small dutch oven and bake in a 350 F° for 20 minutes covered. Remove the lid and bake another 15 minutes uncovered or until lightly browned. If you are making the stuffing ahead of time, store in the refrigerator and when ready to cook, remove from the refrigerator and let it come to room temperature before baking. This is my pot ready for the oven. Going to get my turkey ready for the oven...