Each year, families spend a lot of time planning and getting ready for Thanksgiving. One of the toughest dishes to make well is the dressing. I still call it stuffing, although I don’t cook it inside the bird. Call me sentimental, but whether in a glass dish or any other way, it’s always stuffing to me.
I tested this recipe a few times to get it right. Knowing the flavors and ingredients I wanted was easy. Getting the right level of moisture can be challenging.
This “stuffing” is made interesting by the addition of glazed walnuts, red grapes, bacon and just the right amount of sage.
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Ingredients
1 16 inch baguette
2 eggs
1 tsp sea salt
1 tsp rubbed, dried sage (the rubbed sage has a much better consistency than regular, dried sage)
1/2 tsp black pepper
1 tsp minced garlic
4 oz walnuts, chopped
2 tsp sugar
1 cup red, seedless grapes
6 slices cooked bacon
1 cup of chicken stock
Method
Preheat oven to 350 degrees F
Shred the baguette into approximately one inch pieces and place in a large bowl. In another bowl, beat the eggs and add the salt, pepper, sage and garlic. Glaze the walnuts with the sugar in a small pan over low heat. Chop the bacon into 1/4 inch pieces. Add the egg mixture, walnuts, bacon and grapes into the large bowl with the bread, gently mixing to combine. In a 9 x 14 inch glass dish sprayed with cooking spray, add the entire mixture. Bake for 15 minutes, uncovered. Pour the chicken stock evenly over the top and bake for another 10-15 minutes, until golden. Let cool for a few minutes before serving, as the grapes will be very hot.
