On the subject of Thanksgiving stuffing, there’s no one custom. There’s cornbread in the South, oysters in the Northeast, sausage and day–old bread in the Midwest, rice in the Northwest. And inside these traditions, every household has its personal explicit take.
Our riff on conventional bread-based stuffing omits sausage, making it a hearty vegetarian choice. There’s a caramel base word coming from the just-browned butter, a nutty richness from the chestnuts, and an natural enhance from the addition of sage, thyme and rosemary.
Whereas this recipe for forged iron griddle stuffing works splendidly in your standard house oven, we designed it to be cooked in an Ooni to unencumber some house whereas the fowl and inexperienced bean casserole are cooking.
We adore it each heat and effervescent out of the oven or mellowed out after quarter-hour. When you’re fortunate sufficient to have some left, you possibly can even use no matter isn’t eaten the subsequent day to make a Leftover Stuffing Pizza.
Time
40 minutes
Yield
Serves 4 to six as a facet
Gear
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Substances
3 tablespoons (43 grams) chilly salted butter, cubed
4 shallots, finely chopped
beneficiant pinch kosher salt or flaked sea salt
sprig contemporary rosemary
sprig contemporary thyme
⅔ cup (60 grams) chestnuts, halved (optionally available)
⅓ cup (50 grams) walnuts, finely chopped)
1 stalk celery, finely chopped (optionally available)
1 egg, calmly overwhelmed
½ teaspoon (0.5 gram) dried thyme
½ teaspoon (0.5 gram) dried sage
1 cup (227 grams) hen broth or immediate inventory, chilly
5 ¾ cups (200 grams) stale crusty bread, torn into 1 to 2 inch chunks
freshly floor black pepper
Technique
Hearth up your Ooni pizza oven, aiming for 482°F (250°C) on the stone baking board inside. Use the infrared thermometer to precisely test the temperature.
Because the oven preheats, place the forged iron pan and a pair of tablespoons of cubed butter inside. After the butter melts and turns mild brown, take away the pan from the oven and add the finely chopped shallots, salt and herb sprigs.
Prepare dinner outdoors the oven till the shallots soften, roughly 5 minutes. If utilizing celery and nuts, add and return the pan to the entrance of the oven to prepare dinner for 3 to five minutes extra, turning recurrently. Take away the pan and discard the contemporary herb sprigs.
In a medium bowl, mix the overwhelmed egg, dried herbs, and ¾ of the inventory. Fold within the cooked greens and mix till the whole lot is properly coated and moist. If the combination feels dry, maintain including the remaining inventory, just a few tablespoons at a time, till the bread could be very moist.
Return the combination to the skillet (it ought to already be greased from cooking the onions). Do not be tempted to overfill. Sprinkle the remaining tablespoon of chopped butter up excessive. Cowl the skillet with foil and return to the mouth of the oven.
Prepare dinner for 10 minutes, turning midway by. Rigorously take away the foil and return the skillet to the oven for 7 to 10 minutes to crisp the highest, turning the pan each minute or so to make sure a good golden brown throughout.
As soon as cooked, serve heat or chilly and luxuriate in.
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