Wood Fire Roasted Stuffing/Dressing

Serves 8-12

directions

Fire up your Cru oven.

In a large pan, melt butter. Once melted, add garlic, onions, celery, and leeks. Sauté for 4-5 minutes, or until wilted. Add mushrooms. Then the herbs. Pour in 1 1/2 cups of chicken stock. Take off heat and set aside.

In a medium bowl or measuring cup, add the other 1 1/2 cups of stock. Crack the 2 eggs into it and whisk until homogenous.

In a large bowl, add the dried/stale cubed bread. Pour in the vegetables and mix well. Then add the stock with egg mixture. Mix well - until the bread has been moistened. Season with salt & pepper.

Spread mixture into a 9x13 high-heat safe dish. Bake in the Cru oven for about 25-30 minutes, until browned on top.