Ultimate Cheesy Stuffing
Ultimate Cheesy Stuffing
Traditional holiday stuffing with a cheddar twist
Stuffing is a holiday must-have, so we put a twist on this classic recipe with the addition of one of our favorite cheddars. Stuffing, which typically consists of a mix of bread chunks, herbs, veggies, is an easy dish to cheesify--try it with any cheese you like, but we suggest using a bright fruity cheddar like our Murray’s Aged English Cheddar to complement the sweetness of the bread. We’re stuffing this original creation with plenty of savory notes too, using chicken sausage, onion, celery, thyme, and sage to incorporate a hearty mix of perfect cheddar pairings
Ultimate Cheesy Stuffing
Traditional holiday stuffing with a cheddar twist - Prep Time : 20 min
- Cook Time : 1 hr
- Total Time : 1 hr 20 min
- Serves 8
Ingredients
- 1 Brooklyn Cured Chicken Apple Sausage, 12 oz.
- 2 Tbsp. Murray's Italian EVOO
- 3 Tbsp. Isigny Ste Mère Unsalted Butter, 250 G
- 1 ea. White onion, diced
- 3 stalks Celery, diced
- 2 sprigs Sage, chopped
- 3 sprigs Thyme, chopped
- 1 cup White wine
- 1 loaf White bread
- 2 cups Chicken stock
- 2 cups Heavy cream
- 2 ea. Eggs
- 1lb. Murray's Aged English Cheddar, grated
- Kosher Salt to Taste
- 1 tsp. Ground Black Pepper
Directions
- Heat oven to 350F.
- Heat a large skillet over medium heat. Add the olive oil and then the diced sausage. Cook until the sausage has browned, about 10 minutes. Remove the sausage and drain the cooking fat.
- In the same pan, add the butter and the diced onions and celery. Cook over medium heat until the vegetables are just translucent, about 5 minutes. Add the white wine to the pan to deglaze, then add the chopped thyme and sage. Keep cooking until most of the white wine has reduce.
- Set the cooked vegetables aside.
- In a large mixing bowl, add the eggs, chicken stock, and heavy cream and whisk thoroughly. Add at least 1 tablespoon of kosher salt and the ground black pepper. Then add the diced bread, and let soak for at least 5 minutes. Once the bread is somewhat soggy, add half the grated cheese and the cooked vegetables and combine.
- Pour the stuffing mixture into a medium casserole dish and cover with the remaining grated cheese. Cover the dish with tin foil. Bake in the oven, covered, for 30 minutes. Once cooked through, remove tin foil and broil the stuffing until the cheese has browned and bubbling.
- Serve immediately after.
