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Wood Fire Roasted Stuffing/Dressing
500°F - 550°F
25 - 30 minutes
1 1/2 loaves of bread, cubed and dried 1 Stick salted butter 2 cloves garlic, minced 2 medium onions, diced 1/2 leek, chopped 5 stalks celery, chopped 8 oz button mushrooms, chopped 1/2 c chopped fresh parsley 5 leaves sage, minced 1 TBSP thyme leaves 2 tsps rosemary leaves, minced 3 cups chicken stock, divided in half 2 eggs Salt & Pepper to taste
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.