Bread Stuffing

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

  1. Preheat oven to 375F.
  2. Heat the butter and saute the onion and celery until very soft.
  3. Add the ham, chicken meat, and sausage; cook 5 minutes, stirring occasionally.
  4. Mix with the bread cubes and cool.
  5. Beat the eggs with the spices, salt, and stock.
  6. Combine with the bread and meat; mix well. Add more stock if necessary.
  7. Bake, uncovered, until top is brown and dressing reaches 165F internal temperature, approx 30 minutes.

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.