Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cheesy Tomato Stuffing
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 539
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 20 g
- Cholesterol
- 113 mg
- Sodium
- 823 mg
This stuffing is inspired by, of all things, creamy tomato soup and a grilled cheese sandwich. Stale sourdough bread cubes are baked with a tomato and vegetable-based broth reminiscent of tomato soup and studded with cubes of cheddar cheese. The tomato broth bakes into the bread with gooey pockets of cheddar. Top with more shredded cheddar for a browned cheesy crust. This is definitely not your typical stuffing, but it works perfectly with a classic roast turkey or ham.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 539
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 20 g
- Cholesterol
- 113 mg
- Sodium
- 823 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Melt 1 stick butter in a large pot over medium heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, bay leaves, 1 teaspoon salt, a few grinds of black pepper and the cayenne. Bring to a simmer and cook, stirring occasionally, until thickened, 10 to 12 minutes. Add the chicken broth and bring to a boil, then remove from the heat. Discard the bay leaves.
- Whisk the eggs and parsley in an extra-large bowl. Add the bread cubes and vegetable-broth mixture. Toss until well combined. Transfer half of the stuffing to the baking dish in an even layer. Scatter the cheese cubes evenly over the top, then cover with the remaining stuffing and shredded cheese. Cut the remaining 2 tablespoons butter into small cubes and scatter all over the top.
- Cover the baking dish with foil and bake 30 minutes. Remove the foil and bake until golden brown, about 30 more minutes. Let cool 15 minutes before serving. Top with parsley.
Cook’s Note
Day-old bread is best for stuffing. If yours is fresh, toast the bread in a 300 degrees F oven for about 15 minutes.
