NOVEMBER 8, 2011
Stuffing is never my department. My mom has always made the stuffing (another one of my dad’s favorites) and she ALWAYS stuffs it in the bird.
I must admit, I have never made stuffing before making this recipe. I made it last year as a test, prior to Thanksgiving, and it was so good that Eli ate half the pan. Regardless if it is Thanksgiving or 90* outside, if I ask Eli what he wants for dinner, his answer always has stuffing in the sentence. Last year marked a new tradition; our holiday menu isn’t complete without this dish.
adapted from here
yield: 8-10 servings
11 cups (16oz.) country style french bread, cut into 1″ cubes
10 Tbls. unsalted butter
2 bunches green onions, thinly sliced
2 cups chopped celery
3/4 cups chopped, fresh italian parsley
1 Tbls. chopped, fresh oregano
1 Tbls. chopped fresh thyme
1 large garlic clove, minced
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 large bunch of Swiss chard, stems removed, chopped coarse (12 cups)
3 large eggs
3/4 cup chicken stock (I used homemade)
3 oz. grated Parmesan cheese
2 oz. grated Gruyere cheese
• preheat oven to 375*. butter a large casserole dish.
• spread bread cubes on a large sheet pan. bake until very dry, 15 minutes. cool.
• melt butter in a heavy large skillet over high heat. add green onions and next 9 ingredients. saute until celery is tender, 6-8 minutes.
• add Swiss chard and saute for 3 minutes.
• place bread crumbs in a very large bowl. add warm veggies and toss to coat.
• whisk eggs and 3/4 cups broth(i used a 1/2 cup more) and add this to the bread mixture. mix in Parmesan.
• transfer to prepared dish. cover with buttered foil and bake for 30 minutes. remove foil and bake for an additional 30 minutes or until golden.
• add the gruyere and pop under the broiler for about a minute.