Bread Stuffing
Ingredients
1/4 cup butter
1 cup onion, small dice
1/2 cup celery, small dice
1/2 cup ham, cooked, small dice
1/2 cup chicken meat, cooked, small dice
1/4 cup sage sausage, cooked, chopped
3 cups bread, 1-inch cubes
2 eggs
1/2 teaspoon sage, crumbled
1/8 teaspoon white pepper
1/8 teaspoon thyme, dried
1/8 teaspoon mace
1/8 teaspoon marjoram (dried)
1/2 teaspoon salt
1/4 cup chicken stock, more if necessary
Directions
Critique
Chef: complimentary flavors, good contrast of moist and some crunch (don't want it to be too moist.
Team/personal: I didn't think the chicken was necessary.It didn't seem to add any extra flavor and the texture did not go as well as the other meats.
Lessons Learned: the key to a good bread stuffing is not to be overmoist or overdry. You need to be flexible with the chicken broth and adjust as needed. Stuffing in a bird takes more time and has potential health risks. It is better to just pay attention to the stuffing and make it separately basting while it cooks if needed.
1/4 cup butter
1 cup onion, small dice
1/2 cup celery, small dice
1/2 cup ham, cooked, small dice
1/2 cup chicken meat, cooked, small dice
1/4 cup sage sausage, cooked, chopped
3 cups bread, 1-inch cubes
2 eggs
1/2 teaspoon sage, crumbled
1/8 teaspoon white pepper
1/8 teaspoon thyme, dried
1/8 teaspoon mace
1/8 teaspoon marjoram (dried)
1/2 teaspoon salt
1/4 cup chicken stock, more if necessary
Directions
- Preheat oven to 375F.
- Heat the butter and saute the onion and celery until very soft.
- Add the ham, chicken meat, and sausage; cook 5 minutes, stirring occasionally.
- Mix with the bread cubes and cool.
- Beat the eggs with the spices, salt, and stock.
- Combine with the bread and meat; mix well. Add more stock if necessary.
- Bake, uncovered, until top is brown and dressing reaches 165F internal temperature, approx 30 minutes.
Critique
Chef: complimentary flavors, good contrast of moist and some crunch (don't want it to be too moist.
Team/personal: I didn't think the chicken was necessary.It didn't seem to add any extra flavor and the texture did not go as well as the other meats.
Lessons Learned: the key to a good bread stuffing is not to be overmoist or overdry. You need to be flexible with the chicken broth and adjust as needed. Stuffing in a bird takes more time and has potential health risks. It is better to just pay attention to the stuffing and make it separately basting while it cooks if needed.
