I’m guessing that most everyone has a favorite Thanksgiving stuffing recipe, but if you’re looking to mix it up a little this year, Doughbird’s executive chef Taylor Domet offers the restaurant’s rosemary stuffing recipe.
If you can, go with fresh sage, Domet says. “The fresh oils from the herb really improves the flavor of the dish.” And when it comes to tasting, don’t be shy. “Never bake something like stuffing fully until you’ve tasted it during each stage. That way, there’s less chance of something going wrong.”
If you’re cooking the stuffing inside the bird, Domet recommends pulling the turkey out of the oven to rest and then removing the stuffing. Place into a roasting pan and bake uncovered for 15 minutes on 400 degrees until the top gets crispy.
For those who just want to eat the delicious rosemary stuffing without the hassle of making it, Doughbird’s seasonal special, the Grateful Plateful (which includes a half rotisserie chicken, stuffing and Brussels sprouts), runs through Nov. 30. For every plate sold, Doughbird will donate $2 to St. Mary’s Food Bank. Everybody wins.
Doughbird’s Rosemary Stuffing
1 yellow onion, medium dice
5 stalks of celery, medium dice
1 Fuji apple, core removed, medium dice
¼ stick butter
3 quarts dried bread, large dice (Doughbird uses 50/50 brioche and ciabatta, but any bread will work.)
3 heaping tbsp. rosemary, minced
3 heaping tbsp. sage, minced
¼ tsp. ground nutmeg
¾ quarts chicken stock
Several pinches Kosher salt
Melt butter in a larger pot; add onion, celery and apple. Cook over medium heat for about 15 minutes or until vegetables are very tender, stirring frequently to prevent browning. Add the bread, herbs, spices, stock and salt to the pot. Gently stir and cook over low heat for several minutes until the ingredients are evenly incorporated. Transfer to a baking dish and cover with aluminum foil, bake at 375 degrees for 20 minutes. Remove stuffing and let rest at room temperature until serving.