Thanksgiving Stuffing

Written By Chris Smith

8 Servings | 20 min. Prep | 40-50 min. Bake

Equipment

  • Oven

  • Large bowl 

  • Silicone Spatula

  • Chef’s Knife

  • Cutting board

  • Frying pan

  • 9 x 13 in. casserole dish w/ lid or aluminum foil to cover

  • Liquid measuring cup

Ingredients

  • 24 ounces of Campbellot Bread, cut

  • 4.5 ounces Butter - Rosemary & Garlic Butter, Mountain Born Creamery

  • 1 Medium Yellow Onion

  • 3-4 Full Size Carrots

  • 4-8 Garlic Cloves 

  • 1.5 Tablespoon of Salt Smith Herb Salt

  • 3 Tablespoons of Fresh Herbs (Rosemary, Thyme, Sage) 

  • 2 Cups Chicken or Vegetable Stock

Instructions

  1. Preheat oven to 350° F. Oil casserole dish to reduce sticking (not required if using a ceramic casserole dish).

  2. Dice onion, carrots, 

  3. Mince 4-8 cloves of garlic. 

  4. Finely chop fresh herbs. Set half aside for garnish.  

  5. Measure 2 cups chicken or veggie broth, place to side (you may not use all of it)

  6. Heat the frying pan over medium low heat.  Saute onion, carrot, in full stick of Mountain Born Creamery Rosemary & Garlic Butter. Continue to saute until just soft and the onion is slightly translucent. 

  7. Add garlic, half of the herbs and 1.5 tablespoons of Salt Smith herb salt. Saute for 30 seconds. Remove from heat. 

  8. Place Campbellot Sourdough bread into a large bowl with 2  beaten eggs (eggs optional) 

  9. Add in sauteed veggies then mix everything together until fully combined 

  10. Season again with Salt Smith salt and pepper to taste

  11. Add stuffing mixture to casserole dish

  12. Add broth until it fills the dish just under half way. Optional - add a splash of spiced rum. 

  13. Cover and place in the oven for 30 minutes.

  14. Remove the lid or cover from the casserole dish and cook for another 20-30 minutes until liquid broth is gone from the base and the top is browned and crisp.

  15. Take the casserole dish out of the oven to rest and slightly cool, then garnish with the last half of herbs. 

  16. Enjoy with friends and family!

Optional Add-ins

  • Dice one apple, shallot, or celery and add it to the saute of onion, garlic, and carrots

  • Add 1/4 cup of spiced rum to your butter saute mixture or to the baking dish before baking

  • Mix two eggs to bread mixture before baking

Chris Smith