Turkey gets the talk at Thanksgiving, but many of us are all about the dressing (or stuffing, as some call it, regardless of whether it's stuffed inside a bird). Few foods peg regional preferences and hometown traditions more accurately than the style of dressing preferred by a family.
This one says California, and it's inspired by Judy Rodgers' legendary warm bread salad served with her perfect roast chicken at Zuni Cafe in San Francisco.
Large pieces of grilled rustic bread (sourdough, if you want the quintessential San Francisco touch) are tossed with traditional dressing ingredients and a few handfuls of tender fall greens.
This dressing is both familiar and inventive, and it might become a new family favorite.
Tester's Notes
For our Thanksgiving Gathering this year I very much wanted a bread dressing that shouted "California," and what better way than to riff off the Zuni Cafe bread dressing? But when Sheri handed us this recipe I knew that she had not only evoked that delicious dish, but probably replaced my own beloved classic sage and onion stuffing with a new favorite.
The base of this bread dressing is grilled bread. You can grill it just before making the dressing, or days ahead. The grill marks give the bread a smoky, rustic flavor that is so completely delicious you'll wonder why you don't always make stuffing like this!
The mix-ins are sautéed leeks, apples, and cranberries plumped up in tart vinegar, and there is just enough sage and thyme to make this taste like traditional stuffing. The last note is a handful of greens mixed in after baking; I love this touch, which makes this stuffing a much fresher-looking dish. But if green anywhere near the stuffing is anathema to you (or someone in your family!) no worries — just leave it out. It's still one of the best dressings I know how to make. It's certainly going on my Thanksgiving table this year. — Faith, November 2014
Grilled Bread Dressing with Cranberries & Leeks
Makes 8 to 10 servings
16 to 18-ounce loaf rustic bread, day-old
2 tablespoons olive oil
1/2 cup (4 ounces) dried cranberries
1/4 cup unfiltered apple cider vinegar or sherry vinegar
4 thick bacon slices, chopped
2 large leeks, white and tender green parts only, chopped (about 4 cups)
3 large celery stalks, thinly sliced (about 1 cup)
1 Honeycrisp or other firm apple, cored and diced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage leaves
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
2 large eggs, beaten
1 to 1 1/2 cups strong, low-sodium chicken or turkey stock, preferably homemade, warmed
2 packed cups bitter greens, such as baby kale or torn mustard greens
Preheat oven to 400°F. Butter or lightly grease a 9- x 13-inch baking dish.
Heat a gas or charcoal grill to high heat. Slice the bread in 8 to 10 thick slices and brush both sides of each piece lightly with olive oil. Grill the bread for 1 to 2 minutes on each side, or until it's lightly toasted and has distinct grill marks. Remove and let cool.
→ No grill? You can also grill the bread using a grill pan on the stove, or broil it lightly.
Use your hands to tear the bread into rough pieces about 1 1/2-inches long. Set aside in a large bowl.
Stir together the cranberries and vinegar in a small bowl. Microwave on HIGH for 30 seconds or until the vinegar bubbles; let stand until the cranberries plump. Do not drain.
Cook the bacon in a large, deep skillet over medium-high heat until very crisp, stirring often, about 15 minutes. Add the leeks and celery and stir to coat; cook until tender, 5 to 7 minutes, stirring often. Add the apple and cook until almost tender, about 3 minutes more.
Stir in the thyme, sage, salt, pepper, and celery seed. Fold together with the torn bread. Stir in the cranberries.
Add the beaten eggs to the bowl and mix well. Pour 1 cup of the stock over the top and toss well. The mixture should be evenly moist, but not wet. Add more stock if the mixture is dry. Spoon into the prepared dish.
→ Make ahead: At this point the dressing can be covered and refrigerated overnight. To bake, let come to room temperature for about 30 minutes, then proceed with baking.
Cover with foil and bake 20 minutes. Uncover and continue baking until the top is browned and a little crunchy, about 20 minutes more.
Immediately add the greens and stir them into the hot dressing. They will wilt down quite a bit.
Serve warm.
Recipe Notes
- Vegetarian Version: To keep this meatless, replace the bacon and drippings with 4 tablespoons butter. Use light-colored vegetable stock in place of the chicken stock.
(Image credits: Faith Durand)
via Recipe | The Kitchn http://ift.tt/1EKIval
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