Lakin/Thompson Recipes

Ingredients Cake

1. 8 cups dried bread cubes (from white, sourdough, or French bread)
2. ½ cup (1 stick) unsalted butter 
3. 1 medium onion, finely chopped
4. 1 cup chopped celery
5. 1 ½ teaspoons dried sage
6. ½ teaspoon dried thyme
7. 1 teaspoon rosemary
8.  1 teaspoon parsely
9. 1/4 cup grated parmesan cheese 
10. Salt and freshly ground black pepper to taste
11. 2 large eggs, beaten (optional, for structure)
12. 2 ½ to 3 cups chicken or turkey broth, or as needed
13. 1 tbsp chives 

Preperation

1. Preheat your oven to 350°F (175°C) and generously grease a 9x9 inch (or similar size) baking dish. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened, about 10–12 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Remove the skillet from the heat. Stir in the dried sage, thyme, poultry seasoning, salt, and pepper.
3. In a very large mixing bowl, combine the dried bread cubes and the sautéed vegetable/herb mixture. Toss gently to combine. 
4. In a separate small bowl, whisk the eggs (if using) with 1 cup of the broth. Pour the egg/broth mixture over the bread cubes, then gradually add the remaining broth, a little at a time, stirring gently until the bread is evenly moistened but not soggy.
5. Transfer the stuffing mixture to the prepared baking dish. Dot the top with a few small pieces of extra butter for a crispy finish.
6.  Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.

 

Serve with turkey and mashed potatoes