Midwestern Bread Stuffing


This delicious bread stuffing is loaded with tasty morsels (ham, kale, dried cherries, parsnips), reflecting Midwest's agricultural bounty. Pair it with the Midwestern Roast Turkey and Gravy for a regional Thanksgiving feast.

What you will need

1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)

1/4 cup extra-virgin olive oil

3 medium cloves garlic, minced

3 oz. (6 Tbs.) unsalted butter; more for the baking dish

2 large yellow onions, cut into 1/2-inch dice

1 medium celery heart, sliced 1/2 inch thick

4 large parsnips, peeled, cored (if woody), and cut into 1/2-inch pieces

3 cups trimmed and coarsely chopped kale

3/4 lb. Black Forest (or other smoked) ham, cut into 1/2-inch cubes (3 cups)

1/2 cup halved dried sour cherries

1/2 cup chopped fresh flat-leaf parsley

2 tsp. chopped fresh sage

2 tsp. chopped  fresh thyme

Kosher salt and freshly ground black pepper

2 large eggs

1-1/2 cups lower-salt chicken broth; more as needed


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