Homemade bread stuffing recipe from Andiamo
(WJBK) - 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
Ingredients:
- 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
- Dice the bread into medium size cubes and allow to sit out overnight to stale
- Render the bacon over low-medium heat and once crisp add the onion and celery
- Cook until tender and add the apple and pear, cook 1 minute longer
- Add the fresh herbs and remove from the heat
- In large mixing bowl combine the bread cubes and cooked bacon mixture
- Beat the eggs and combine with the cold chicken stock, then add to the bowl
- Mix gently to combine evenly
- Season to taste with salt and pepper
- Place in a well greased 9x13 pan and bake at 350 for about 30-35 minutes
- Temperature should read 165 F on a digital thermometer
- Allow to rest for 5-7 minutes before service