Stuffing (or dressing!) is a extremely private Thanksgiving dish. Some favor cornbread, whereas others love sourdough; you would possibly like a meaty stuffing, or need to maintain it meat-free and baked exterior the fowl. If you happen to’re within the latter camp, this episode of Mad Genius: Home Edition is for you—our culinary director-at-large, Justin Chapple, is making ready his rustic bread stuffing with Swiss chard and chestnuts. It’s vegetarian and full of taste, due to a lift from dried mushrooms. As he cooks, he additionally breaks down the distinction between stuffing and dressing (he grew up calling it stuffing, so though this recipe bakes in a casserole dish, that’s what he calls it).
Hold studying for Justin’s step-by-step methodology, and observe together with the video above.
Infuse the Broth
Justin amps up a quart of vegetable broth (you should utilize ready or home made) with dried porcini mushrooms, which can add umami and richness and “take this stuffing to the subsequent stage.” You’ll want one ounce of mushrooms—add them to the broth in a saucepan and produce to a boil. At that time, scale back the warmth to medium-low and prepare dinner the broth for one more half hour, permitting it to cut back because it infuses.
Dry Out (or Don’t Dry Out) Your Bread
Bread is essential to stuffing, and this recipe requires a country loaf. Justin cuts the loaf into massive items after which tears them into chunks for the perfect texture. If it’s recent bread, you’ll need to toast it evenly within the oven so it dries out a bit—if it’s day-old bread, you won’t must toast it, Justin says.
Prep and Cook dinner Your Veggies
Add 4 tablespoons of unsalted butter and two tablespoons of extra-virgin olive oil to a big skillet. As soon as the butter melts, add within the chopped onion, and toss within the chopped up celery as nicely. “Each stuffing or each dressing ought to have celery, it’s kind of a taste that simply form of screams Thanksgiving,” Justin says. After seasoning with salt and pepper, take the chopped Swiss chard stems—you’ll add the leaves later—and put them within the pan as nicely, permitting the combination to prepare dinner for 10 minutes.
Subsequent up is recent sage, thinly sliced. After it goes within the pan and the combination turns into aromatic, Justin says, add within the Swiss chard leaves (Justin recommends one handful at a time) and allow them to wilt.
Begin Assembling the Stuffing
After you pressure the broth by way of a wonderful sieve right into a heatproof container (Justin makes use of a Pyrex liquid measuring cup), urgent on the mushrooms to “extract as a lot taste as doable,” it’s time to construct that stuffing. Seize an enormous (critically, massive) bowl, and dump within the bread, greens, one cup of roasted and peeled chestnuts, and one cup of chopped parsley.
Mood Your Eggs
Identical to once you’re making carbonara sauce (corresponding to Justin’s smoked gouda carbonara, for instance), you’ll must mood the eggs for this recipe so that you don’t find yourself with scrambled-egg stuffing. Crack ‘em right into a bowl, beating them with a whisk and step by step pouring in among the broth. As soon as half of the broth is in, Justin says, you’ll be able to pour the egg combination into the remaining broth and whisk all of it collectively. Then, pour it into the bread combination, season it with salt and pepper, and stir to mix so the whole lot is evenly coated and blended.
Let It Sit, Then Bake
The assembled stuffing goes right into a buttered baking dish (make certain the stuffing is in a good layer). Cowl it with aluminum foil and let it sit at room temperature for 45 minutes so the custard soaks into the bread. Then, place it in a 375°F oven and bake, taking the foil off midway by way of so the highest will get irresistibly toasty and evenly browned. As soon as it’s achieved baking, let it sit for 10 minutes—after that, you’re all set to take pleasure in.
Get the Recipe: Rustic Bread Stuffing with Swiss Chard and Chestnuts