1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. Prepare Stuffing Ingredients

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

   • 1/2 loaf , diced Sourdough Bread
   • 3 Tbsp Extra Virgin Olive Oil
   • 1 Tbsp Kosher Salt
   • 1 tsp Black Pepper
   • 2 1/2 cups , diced Gruyère Cheese
3. Prepare Stuffing Vegetables

   Dice vegetables and set aside.

   • 1 , small dice Yellow Onion
   • 2 stalks , small dice Celery
   • 1/2 , small dice Fennel Bulb
   • 4 , small dice Garlic Cloves
4. Prepare Stuffing Vegetables (Continued)

   Sauté the diced vegetable mixture and herbs in oil over medium heat for about 12 minutes.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1/4 bunch , hand torn Fresh Sage Leaves
   • 12 sprigs , hand torn Fresh Marjoram
5. Prepare French Onion Broth

   Prepare ingredients.

   • 2 , julienned Yellow Onions
   • 3 , chopped Garlic Cloves
   • 1/4 bunch , leaves removed Fresh Sage Leaves
   • 1/4 bunch , leaves removed Fresh Marjoram
6. Prepare French Onion Broth (Continued)

   In a medium pot, caramelize onions, garlic & herbs in oil over medium-high heat for 10 minutes or until caramelized. Add sherry wine, Worcestershire, beef stock and salt. Simmer for 10 minutes. Strain and reserve the onion broth, add lemon juice.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1/2 cup Sherry Wine
   • 2 cups Beef Stock
   • 2 Tbsp Worcestershire Sauce
   • 1 tsp Kosher Salt
   • 1/2 , juice Lemon
7. Assemble Stuffing

   Crack the eggs into a large bowl and mix them with the cream to make an egg custard. Combine egg custard with sourdough croutons, sauteed diced veggies, gruyere, salt & pepper. Mix well until it's an even coated stuffing. Place all into a baking dish.

   • 4 Eggs
   • 2 cups Cream
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
8. Assemble Stuffing (Continued)

   Prepare onions. Place onions cut side up across the top of the stuffing. Drizzle with oil, season with salt & pepper. Bake at 375F for 35-40 minutes.

   • 1 , peeled, cut into rings Red Onion
   • 1 , peeled, cut into rings Yellow Onion
   • 3 , halved, lengthwise Fresh Red Pearl Onions
   • 3 , halved, lengthwise White Pearl Onions
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
9. Garnish Stuffing & Serve

   Spoon onion broth over the top of the stuffing. Top with fresh marjoram. Serve the remaining onion broth in a gravy boat. Enjoy!

   • 12 sprigs , leaves removed Fresh Marjoram

Get The Full Experience

Download Free App

Suggested Meals

Purple Rain

Smoothie

Three Step

Chocolate Truffles

Lean Green

Smoothie

Honey Mustard

Pork Loin

Lean Green

Keto Smoothie

	Amount per serving	Daily value percentage
Calories	820 kcal
Total Fat	50 g	64%
Total Saturated Fat	21 g	104%
Unsaturated Fat	29 g
Cholesterol	220 mg	73%
Sodium	3200 mg	140%
Total Carbohydrate	57 g	21%
Fiber Total Dietary	11 g	38%
Sugars Total	16 g
Good Source: Protein	29 g	58%
Vitamin C	24 mg	25%
Good Source: Calcium	851 mg	70%

Load More

	Amount per serving	Daily value percentage
Iron Fe	8 mg	45%
Vitamin D	0.9 µg	4%
Potassium K	1030 mg	20%
Vitamin E	6 mg	40%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.8 mg	60%
Niacin	3.5 mg	25%
Pantothenic Acid	1.8 mg	35%
Vitamin B-6	0.7 mg	40%
Folate (B9)	129 µg	30%
Good Source: Vitamin B12	1.2 µg	50%

By Innit Culinary Team