Our own Chef James Junk shares with us his delicious recipe for homemade stuffing.
- 1 pound loaf of French baguette bread cut into cubes
- 5 tablespoons butter
- 1 large yellow onion, diced
- 1 large carrot diced
- 5 stalked celery, diced
- ¼ cup of diced cooked breakfast sausage (no casing)
- 1 large egg, lightly beaten
- ¼ cup dried currents
- 8 oz sliced baby portabella mushrooms
- ¼ cup grated parmesan cheese
- 3 cups low-sodium chicken or turkey broth
- 6 sage leaves, finely chopped
- 4 sprigs thyme, just the leaves, chopped
- 1 sprig rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- At least one day in advance, cut the bread into cubes. Arrange on a baking sheet and allow to sit, uncovered, to dry out. Stale, dried out bread works the best!
- On the day you’re going to make the stuffing, preheat the oven to 400°F. Place the tray of bread in the oven for 10-15 minutes, or until the bread starts to brown.
- Meanwhile, melt 5 tablespoons butter in a large, non-stick skillet. Sauté the onion and celery until soft and tender
- When the bread is toasted, transfer it to a large bowl. Add in the onion and celery mixture, all of the chopped up herbs, 3/4 teaspoon each of salt and black pepper, and 1 large egg, lightly beaten.
- Add in 3 cups of low-sodium chicken or turkey broth and stir to combine.
- Spray a large 3-quart casserole dish with non-stick cooking spray. Transfer the stuffing mixture into the casserole dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for 10-20 minutes longer, or until the top of the stuffing starts to brown.
Serve immediately. Serves 8-10.
Whether you’re dining with us at Bistro 72 or enjoying a Thanksgiving meal at home, we hope you have a very happy holiday, full of friends, family, and laughter. To book a reservation your Thanksgiving dinner at Bistro 72, please call us at (631) 369-3325!
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