Ayu Bakehouse’s Holiday Stuffing

Yield: 1 - 8x8” dish to serve approx. 4-6

1 bag (approx. 350g) Ayu Holiday Stuffing
2 tbsp (28g) Unsalted Butter
1/4 (90g) large Sweet Onion, diced
1 rib (90g) Celery, sliced thinly
1 tbsp minced fresh Sage
1 clove Garlic, minced
1 quart Chicken or Vegetable Stock, unsalted*
1 Egg
1 tbsp minced fresh Parsley
1 tsp Salt
1/4 tsp Ground Black Pepper

*If using salted stock, omit additional salt

INSTRUCTIONS:

  1. Preheat your oven to 350F and butter an 8x8” (or similar) baking dish.

  2. In a large Dutch oven, melt butter over medium-high heat.

  3. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.

  4. Remove from heat and add half of stock.

  5. Whisk remaining stock, eggs, and 2 tsp parsley in a medium bowl until homogeneous. (Reserve the remaining parsley for garnish.)

  6. Stirring constantly, slowly pour egg mixture into the dutch oven.

  7. Add Ayu Holiday Stuffing and fold gently until evenly combined.

  8. Transfer to the baking dish and cover tightly with aluminum foil.

  9. Bake at 350°F until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 30 minutes.

  10. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes.

  11. Remove from oven, let cool, sprinkle with remaining parsley, and serve.

VARIATIONS:

• Up the Aromatics: Add or sub leeks, fennel or any other aromatic of your choice.

• Take it to Shroomville: Add a cup of any mushroom of your choice (button, oyster, shiitake, etc.) in step 3 and cook until softened.

• Make it Meaty: Brown sausage in the pan. Remove and strain onto a paper-towel lined dish. Discard all but 2 tbsp of fat in the pan (to be used instead of the butter) and continue with step 3. Add the cooked sausage back in on step 7 with the bread.

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