Rustic Herbed Stuffing

November 8, 2011

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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.

Rustic Herbed Stuffing
adapted from here
yield: 8-10 servings

ingredients:
11 cups (16oz.) country style french bread, cut into 1″ cubes
10 Tbls. unsalted butter
2 bunches green onions, thinly sliced
2 leeks, white part only, cleaned and sliced thin
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

instructions:
• 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.

More Stuffing Recipes:
Vegetarian Stuffing – Umami Girl
Sweet Potato + Cranberry Stuffing – Family Fresh Cooking
Turkey Stuffing Balls - Jun-Blog

{ 17 comments… read them below or add one }

1 Kristina Vanni November 9, 2011 at 10:50 am

Just reading this recipe is getting me excited for Thanksgiving!! I would be happy with a meal of just stuffing :)

By the way, we are hosting a stuffing/dressing recipe contest on Better Recipes right now…you should totally enter this one! Here is the link: http://www.betterrecipes.com/contests/stuffing-dressing-recipe

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2 Amanda November 9, 2011 at 10:57 am

Well, you sure nailed it for your first time out! This sounds just fantastic… all those flavors… I can almost taste it!

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3 Lucy Lean November 9, 2011 at 11:26 am

Love this – do Americans only serve stuffing at Thanksgiving or would you serve this with roast chicken for example? Sounds too good to have just once a year – especially with Gruyere.

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4 Allison [Girl's Guide to Social Media] November 9, 2011 at 12:52 pm

I have made stuffing only once and it didn’t turn out too bad. It involved corn bread! This recipe, however, is definitely going into my recipe box. Thanks Susan.

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5 aida mollenkamp November 9, 2011 at 2:26 pm

That stuffing looks fabulous, Susan!

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6 sally cameron November 9, 2011 at 3:17 pm

Looks great Susan. I like the addition of the chard and cheese. I’ve not done that and will give it a try. My mom was the same way. She ALWAYS stuffed the bird! I do not, preferring to bake it separately. Turkey’s roast faster and are safer that way. We would go round and round about it. I do “dressing”!

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7 Liz November 9, 2011 at 3:22 pm

this sounds really yummy! i was just given my assignment for thanksgiving….turkey and stuffing. i think i will attempt this delicious recipe! my standard stuffing has always included chestnuts. i like the swiss chard ingredient though….adds color and flavor. thanks susan!

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8 jocelyn November 9, 2011 at 4:28 pm

ARE YOU KIDDING ME?!!!!! this sounds fantastic!!! i just saved it to my computer and i am certainly going to do a test run on this one. i can’t wait.

i can ALWAYS count on you to have just the right recipe just when i need it!
thanks.

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9 Susan November 9, 2011 at 4:46 pm

Joc – we eat this stuffing all year around and it is so darn good. You may have to add more liquid as you go! You will not be disappointed. xx

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10 jocelyn November 13, 2011 at 8:00 pm

i just did a trial “run” and this was sooooooo goooooood. i love the addition of the swiss chard. thank you so much for posting this recipe. it is definitely going in my folder of thanksgiving recipes!

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11 Susan November 13, 2011 at 8:14 pm

so glad you liked it. this is a household favorite and I find myself craving it.and you are so right; “sooooooooooooo gooooooooooood”!!!

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12 Nancy@acommunaltable November 9, 2011 at 7:39 pm

Hi Susan,

I chuckled when I read this ….. I did not grow up eating stuffing and only “discovered” it over the last few years! Just made one that is very similar to this and I can completely see why Eli requests it – it truly rocks!

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13 marla {family fresh cooking} November 10, 2011 at 7:14 am

Rustic stuffing is the way to go! Count me in for 3 portions :)

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14 Georgia Pellegrini November 10, 2011 at 8:36 am

I love the idea of swiss chard in stuffing! So brilliant.

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15 Linda November 10, 2011 at 1:42 pm

Sounds wonderful! Almost like a savory bread pudding! I can think of many things this would go really well with. If I change my regular stuffing my family will have me drawn and quartered…but I will most definitely give this a whirl another night. Perhaps with a lovely roasted chicken!
Thanks for sharing!

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16 heather November 11, 2011 at 5:33 am

MY goodness. This sounds incredible! I love Swiss chard.

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17 Lana November 19, 2012 at 6:20 pm

Susan, I loved your stuffing and I am making it for Thanksgiving! Have a great holiday with your family:) I’ll let you know how I did:)

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