If we’re being honest, besides leftover sandwiches the next day, the best part of Thanksgiving dinner is the stuffing. How do you make Thanksgiving stuffing even better? Add brioche. And ginger. And bacon!
If we’re lucky enough to have you joining us for our Thanksgiving dinner this year, this is the stuffing that will be on your table. But if you can’t join us, enjoy the recipe below so you can have a little piece of us with you this holiday season!
Ingredients from Chef MacAlpine
10 thick slices of brioche, cubed with the crust on
1 cup finely minced yellow onion
1 cup small diced celery
3 tbsp minced ginger
10 strips unsmoked bacon, sliced
2 cups chicken stock
4 tbsp unsalted butter
1 tsp allspice
Zest of one lemon
Preheat oven to 400 degrees
Spread the cubed bread in one layer on a baking sheet and bake until the outsides are nice and toasted. Set aside.
Render the bacon in a heavy bottomed skillet over medium heat until crisp.
Add the onion, celery, ginger and allspice and cook over medium low heat until the vegetables are soft.
Pour in the chicken stock and scrape the brown bits off the bottom of the pan, bring to a simmer
Add the butter to the liquid and whisk to combine
Place the toasted bread in a large bowl and pour the bacon, onion, celery, spices, and chicken stock over top
Add lemon zest, and season with salt and pepper to taste
If stuffing a bird, proceed as planned.
If cooking separately, spread in an uncovered casserole and cook for 35-45 minutes at 325 degrees