Homemade bread stuffing recipe from Andiamo

- Content sponsored and provided by Andiamo

If you're ready to ditch the box this Thanksgiving, Andiamo Chef Jim Oppat has got you covered. He joined us in the FOX 2 Cooking School to show us how to make a stuffing from scratch. You can find his recipe below.

To find an Andiamo location near you, visit www.andiamoitalia.com.

Bread Stuffing, yield 1 pan           

  • 2 lb stale bread diced
  • 4 oz bacon diced
  • 8 oz Spanish diced onion
  • 8 oz diced celery
  • 1 ea golden delicious apple
  • 1 ea bartlett pear
  • 2 ea egg
  • 16 fl oz chicken stock
  • 1 tbl fresh sage
  • 1 tbl fresh thyme
  • To taste salt and pepper
  1.     Dice the bread into medium size cubes and allow to sit out overnight to stale
  2.     Render the bacon over low-medium heat and once crisp add the onion and celery
  3.     Cook until tender and add the apple and pear, cook 1 minute longer
  4.     Add the fresh herbs and remove from the heat
  5.     In large mixing bowl combine the bread cubes and cooked bacon mixture
  6.     Beat the eggs and combine with the cold chicken stock, then add to the bowl
  7.     Mix gently to combine evenly
  8.     Season to taste with salt and pepper
  9.     Place in a well greased 9x13 pan and bake at 350 for about 30-35 minutes
  10.     Temperature should read 165 F on a digital thermometer
  11.     Allow to rest for 5-7 minutes before service
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