Stuffing Recipe

Dressing Recipe (approx. 9x11x3 pan/10-12 servings)

• FCBC Stuffing Crouton (1 bag/ 280 grams)
• Herbs Thyme and Sage
• Butter 1 stick/120 grams
• Onion, small dice 1-2 medium/ 200 grams
• Carrot, small dice 3-4 each/150 grams
• Celery 3-4 stalks/200 grams
• Broth 2 c. up to 1 liter, warm
• Salt and Pepper to taste

Optional

• 1 lb Sage breakfast sausage
• 1 lb mushrooms
• Any type of dried fruit or nuts or even fresh oysters

Method

Reserve croutons and herbs in a large mixing bowl

Sweat veg and butter together then scrape all into bowl with croutons

(If adding sausage go ahead and brown that up in the pan you cooked the vegetable in and scrape it into the bowl)

Add broth and toss to combine. You’ll need enough broth to moisten the croutons. Take your time with this step and add the broth in small amounts. it will take a few minutes between additions for the bread to absorb all the liquid. (I like to prepare the stuffing to this point a day or two ahead so I can make final adjustments to the hydration before baking). Season to taste with salt and pepper and turn into your baking dish. Bake covered for 30 minutes. Remove cover and finish baking until desired surface crispness is achieved. I like it pretty crunchy.