Classic Stuffing - Innit

Ingredients

6 Servings

Produce

  • Carrots 1

  • Fresh Small Yellow Onion 1

  • Fresh Celery 2 stalks

  • Sage Leaf 1/2 bunch

  • Fresh Leek 1

  • Garlic Clove 6 cloves

  • Fresh Italian Parsley 1/2 bunch

Spices

  • Kosher Salt 4 teaspoons

  • Black Pepper 1/2 teaspoon

Dairy & Eggs

  • Parmigiano Reggiano Cheese 5/8 cup

  • Whole Chicken Eggs 4

Pantry

  • Extra Virgin Olive Oil 3/8 cup

Canned/Bottled Goods

  • Vegetable Stock 2 cups

Baking Products

  • Sourdough Bread 1

Preparation

  1. Preheat Oven

    Preheat the oven to 350F.

  2. Prepare Stuffing Ingredients

    Mix diced sourdough bread with the oil & salt. Bake at 350F for 10 minutes and until the bread turns crusty.

    • 1 loaf Sourdough Bread
    • 3 tablespoons Extra Virgin Olive Oil
    • 1 tablespoon Kosher Salt
  3. Prepare Stuffing Ingredients (Continued)

    Place all chopped vegetables & herbs into a food processor. Mix until they are all about the size of a pea.

    • 1, roughly chop Carrots
    • 1, roughly chop Fresh Small Yellow Onion
    • 6 cloves, roughly chop Garlic Clove
    • 2 stalks, roughly chop Fresh Celery
    • 1, roughly chop Fresh Leek
    • 1/2 bunch, roughly chop Sage Leaf
    • 1/2 bunch, roughly chop Fresh Italian Parsley
  4. Sauté Stuffing Ingredients

    Sauté the vegetable mixture on medium heat in olive oil for about 10 minutes.

    • 3 tablespoons Extra Virgin Olive Oil
  5. Assemble, Cook & Serve Stuffing

    Combine the sourdough croutons and vegetable mixture in a large bowl. Add the eggs, stock, salt, pepper, parmesan and mix well. Place all in baking dish and top with the parmesan and a drizzle of oil. Bake at 375F for 30 minutes. Serve and enjoy!

    • 4 Whole Chicken Eggs
    • 2 cups Vegetable Stock
    • 5/8 cup, grated, set aside 2 Tbsp for topping Parmigiano Reggiano Cheese
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon Black Pepper
    • gram, for topping Extra Virgin Olive Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 510 kcal  
Total Fat 22.0 g 28%
Total Saturated Fat 6.0 g 32%
Unsaturated Fat 16 g  
Cholesterol 135 mg 46%
Sodium 2410 mg 100%
Total Carbohydrate 53 g 19%
Fiber Total Dietary 4 g 16%
Sugars Total 8 g  
Good Source: Protein 21 g 43%
Vitamin C 17 mg 20%
Calcium Ca 335 mg 25%
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By Innit Culinary Team