Hybrid Stuffing Recipe

[D. Arnold + A. Roman]

 Ingredients

·         1 loaf of white bread

·         1/4 cup olive oil

·         8 tablespoons unsalted butter, divided

·         6 garlic cloves, thinly sliced

·         2 large leeks, white and light green parts, chopped

·         6–8 celery stalks, thinly sliced, leaves reserved if available

·         Kosher salt and freshly ground black pepper

·         1/2 cup dry white wine

·         1/2 teaspoon red-pepper flakes

·         10oz sliced mushrooms

·         1 Jimmy Deans

·         2 1/2 cups low-sodium chicken broth

·         3 large eggs

·         1 can mandarin oranges, oranges broken into pieces

·         1/2 cup finely chopped parsley

·         1/4 cup finely chopped chives

·         2 tablespoons finely chopped marjoram, oregano, or thyme

Directions

Using your hands, tear the bread, crust and all, into 1½- to 2-inch pieces. Place the bread in the large roasting pan.

2. Heat oven to 375°F. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once the butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.

3. Add celery, and season with salt and pepper. Cook, stirring occasionally, until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, and add to bread in roasting pan.

4. Brown the sausage, then add to roasting pan, leaving behind the oil.

5. Saute mushrooms, then add to roasting pan.

6. Whisk together the broth and the eggs in a medium bowl, then add to the roasting pan, along with the mandarin oranges, parsley, chives, and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Season with salt and pepper. Let sit a minute or two, and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread. 

5. Dot the top with the remaining butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.

6. Cover with foil, and bake until the stuffing is sizzling at the edges and completely cooked through, 25–30 minutes. If it’s not yet time to serve, remove the stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)

7. When ready to serve, remove the foil and increase the temperature to 425°F. Bake the stuffing until crispy, crunchy, and impossibly golden-brown on top, 20–25 minutes. Scatter with celery leaves, if using, and serve.