Stuffing (Savory Bread Pudding)

• porsjoner: 12–16 (1 Cup) Servings
• aktiv tid: 35–45 Minutes
• total tid: 95–110 Minutes

Ingredienser

750g Hearty White Bread

115g Butter + Additional For Topping

350g Onion, Small Diced

250g Celery, Small Diced

5g Salt

5g Fresh Sage, Minced

150g Golden Raisins

15g Parsley, Minced

2-3g Poultry Seasoning

2-3g Black Pepper

950g Chicken Stock

5 Eggs

50g Better Than Bouillon Roasted Chicken

Fremgangsmåte

Cut sliced bread into 1.5”/4-5cm squares. Spread onto 2 half sheet trays & dry in oven at 275F/135C for 25min.

Preheat large saute pan over med. Add stick of butter. When melted, add onion, celery, salt. cook for 3-4min. Add sage, stir, & cook for 4-5min.

Place raisins in a small saucepan with water to cover. Bring to simmer and cook for 5min to soften. After 5min, allow raisins to continue hydrating for 5 more min off heat. Drain off water and set aside.

Whisk together stock, eggs, and bouillon.

Add dried bread to a very large bowl along with the cooked veggie mixture, drained raisins, parsley, herbs & stock mixture. Gently mix to incorporate and moisten the bread.

Butter a 9”x13” (23x33cm) metal pan and load in stuffing mix. Top with 4-6 thin pads of additional butter. Cover with foil & roast at 375F/190C for 45min.

After 45 minutes, remove foil and increase oven temp to 450F/230C. Return stuffing to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.