Holiday Recipes: Cobi's Signature Stuffing

Nov 21

Nov 21 Holiday Recipes: Cobi's Signature Stuffing

Unique, Delicious, and Super Easy: This Stuffing will knock your guests’ socks off!

This Stuffing is so easy to make and packed with flavor. Lots of fresh herbs, raisins and prunes make this dressing a unique exciting dish for your holiday table. The stuffed green olives are such a wonderful surprise, it almost lends the flavor of a delicious olive foccacia bread but with so much more coming from the other elements. It truly separates this dish from any other! I can’t wait for you to see your guests' faces when they bite into this Exceptional Stuffing. I have been making it for years and it is a family favorite.

Let’s get to it!

You’ll need:

Screen Shot 2019-11-21 at 3.29.26 PM.png

¾ cup (1 ½ sticks) unsalted butter plus more for baking dish

1 pound good -quality day-old Italian loaf of bread (with the crust) torn into 1-inch pieces (about 10 cups)

1 pound ground pork

2 ½ cups Chopped yellow onions

1 ½ cups celery, ¼ inch chopped

1 green bell pepper chopped

1 ½ cups raisins

1 cup diced prunes

1 cup sliced green olives stuffed with pimiento (1 10oz jar will do the trick)

2 Tablespoons fresh chopped sage

1 Tablespoon fresh chopped rosemary

1 Tablespoon fresh chopped thyme

½ cup fresh flat leaf parsley chopped

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

2 ½ cups low-sodium chicken broth, divided

2 large eggs

Here’s How

Preheat oven to 250 degrees.

First we need to get the bread ready. Tear your loaf into 1-inch ragged pieces and scatter in a single layer onto your rimmed baking sheet. You will need two sheet pans for this. You want to tear the bread with your hands instead of dicing because all of the jagged parts give it better texture. And it looks good too!

Next we’re going to put it in the oven dry, don’t add anything to the bread.

Bake, stirring occasionally, until the torn bread dries out, about 1 hour. Let cool, then transfer to a very large bowl. Or if you have one, I like to use my large roasting pan because it makes it easy to mix all of the ingredients you’re going to add later on.

Ok, grab a large stainless steel skillet and let’s cook the pork, breaking it up and stirring until completely browned through. Transfer to the bowl of bread.

In the same pan melt 1 ½ sticks butter over medium-high heat; add the chopped onions, celery and bell pepper. Stir often until just beginning to brown, about 10 minutes. Add to the bowl with bread and pork. Stir in the chopped herbs, salt, and pepper to our bread mixture. Drizzle in 1 ¼ cups broth and toss gently. Let cool.

Preheat your oven to 350 degrees and butter your 15x10x2 inch baking dish and set aside.

Whisk remaining 1 ¼ cups broth and eggs in a small bowl.

Add to the bread mixture and fold gently until thoroughly combined.

Transfer to your prepared dish, cover with foil, and bake 40 minutes.

Cobi Quick Tip: Ok right now you have options. You can get a jump on your holiday meal prep and go up to this step the day before if you’d like. Uncover, let cool, then cover back up and put in the fridge. You can then finish baking the next day, all you need to do is add about 10 minutes to the remaining cooking time to account for the ingredients being cold.

Now, we’re going to get that delicious crust and finish cooking! Uncover and continue baking the stuffing until set and the top is browned and crisp, 40-45 minutes longer.

There you have it! For those of us who are all about the sides at Thanksgiving (me!) this is such a treat.

I hope you enjoy this delicious stuffing. You won’t be disappointed!

All my love,

Cobi

*This article contains Amazon links to products I use and love! As an Amazon Affiliate, these links mean if you purchase through me I receive a small commission. Thank you for your kind support.