Stuffing

Stuffing

solid Brian Lagerstrom Source Watch it .gravy
holiday side
750 g bread
350 g onion
250 g celery
115 g unsalted butter
5 g salt
5 g fresh sage
150 g dried cherries
950 g water
5 eggs
50 g better than bouillon
15 g parsley
3 g poultry seasoning
3 g black pepper

This recipe assumes you have made BLT Sandwich Bread or purchased bread.

Day Before

  1. 1. Cut 750g bread into 1.5inch squares.
  2. 2. Spread onto 2 half sheet trays & dry in oven at 275F for 25min. (or on counter overnight)

Day Of

  1. 3. Dice 350g onion, 250g celery.
  2. 4. Preheat large saute pan over medium.
  3. 5. Add 115g unsalted butter
  4. 6. When melted, add onion, celery, 5g salt.
  5. 7. Cook for 3-4min.
  6. 8. Mince 5g fresh sage
  7. 9. Stir in sage
  8. 10. Cook for 4-5min.

Re-hyrdate Cherries

  1. 11. Place 150g dried cherries in a small sauce pan with water to cover.
  2. 12. Bring to simmer and cook for 5min to soften.
  3. 13. After 5min, allow cherries to continue to hydrate for 5 more min off heat.
  4. 14. Drain off water.

Mix Stock

  1. 15. Whisk together 950g water, 5 eggs, and 50g better than bouillon.
  2. 16. Mince 15g parsley.
  3. 17. Add dried bread to large bowl with the veggie mixture, drained raisins, parsely, 3g poultry seasoning, 3g black pepper & stock mixture
  4. 18. Gently mix to incorporate and moisten the bread.

Cook

  1. 19. Preheat over to 375°F.
  2. 20. Butter a 9inch x 13inch metal pan.
  3. 21. Load in stuffing mix.
  4. 22. Top with 4-6 thin pads of additional butter.
  5. 23. Cover with foil
  6. 24. Roast at 375F for 45min.
  7. 25. Remove foil
  8. 26. Increase oven to 450°F
  9. 27. Return to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.

Brian's Notes:

Drying the bread first gives the stuffing structure and helps it absorb flavor without getting soggy. The mix of sautéed vegetables, herbs, and hydrated ~golden raisins~ dried cherries makes this version rich, aromatic, and perfectly balanced between savory and just a little sweet.

Use a metal baking pan, not glass — it conducts heat better and gives you those crispy, caramelized edges everyone fights over