Food Network: Southern Stuffing

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Southern Stuffing
Recipe courtesy Marie Ostrosky

Ingredients
6 cups brioche, cubed and toasted
1 pound country ham, cubed
4 ounces (1 stick) butter
2 onions, chopped
4 ribs celery, chopped
3 tablespoons minced garlic
1/2 cup parsley, chopped
1/4 cup green onion, chopped
2 teaspoons dried sage
1 teaspoon file gumbo powder
1 cup chicken stock

Directions
Preheat oven to 325 degrees F.
Toast bread cubes for 10 to 15 minutes until golden. Transfer to bowl. Raise oven
heat to 425 degrees F.
Saute ham, in a skillet over medium heat, until brown, about 5 to 10 minutes.
Transfer meat to bread bowl.
In same skillet, melt butter. Add onions, and celery to skillet. Saute until soft,
about 10 minutes. Combine softened vegetables, herbs, spices, with bread meat
mixture. Add just enough stock to moisten bread mixture. Pack the neck and cavity
loosely with stuffing, folding the neck skin under and fastening with a skewer. Or
lightly pack stuffing into large stoneware baking dish.
For a stuffed bird: Roast turkey at 425 degrees for 30 minutes, then turn oven
down to 325 and roast bird for 15 minutes per pound, or until turkey temperature

reaches 180 degrees and juices run clear when thigh is pierced.
For loose stuffing: Drizzle with stock, cover, and bake for 1 hour. Uncover and
bake an additional 1/2 hour.