Dress Your Stuffing with Handmade Croutons from CRUST & CRUMBS
Dressing, stuffing, call it what you will: it’s one of the most anticipated dishes on Thanksgiving Thursday. But not everyone has time to make their breadcrumbs from scratch. Get off to a good start with the Co-op’s own CRUST & CRUMBS handmade croutons, a perfect foundation for a holiday feast.
The Co-op’s artisan bakers make our seasoned croutons and breadcrumbs by hand, using local, sustainable sourced flour milled by Shephard’s Grain. And they taste like Grandma made them.
Whether you call it dressing or stuffing, this dish of seasoned breadcrumbs and vegetables (often with meat or nuts) can be a show-stopper. Some cook it inside their holiday bird, while others prepare it as a separate side dish. But let’s not semantics get in the way: enjoy your Thanksgiving and let our Co-op bakery do the work.
For a simple, uncomplicated stuffing, try the following Co+op recipe for basic skillet stuffing. Looking for adventure? Read on for a holiday-themed, meat-lovers Chorizo Almond Stuffing.
Basic Skillet Stuffing
- 4 to 5 cups bread, cut in 1/2- to 1-inch cubes and toasted
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 2 cups onion, diced
- 1/2 cup carrots, diced
- 2 garlic cloves, peeled and minced
- 1 cup mushrooms, sliced
- 3/4 cup celery, diced
- 1 teaspoon dried sage
- 1/2 cup leek, diced
- 1 1/2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper, add more to taste
- Fresh parsley, diced, for garnish
Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large iron skillet over medium-high heat and sauté the garlic, onion, leek, carrots, celery for 5 minutes. Add the mushrooms and dried herbs and continue to cook for a few more minutes until mushrooms are tender. Stir in the vegetable broth, salt, pepper, and bread. Cover with foil and bake for about 30 minutes, then uncover and bake another 5-10 minutes. Let the stuffing sit for 15 minutes before serving.
Recipe adapted from marthastewart.com
- 8 cups breadcrumbs
- 4 oz. CURED chorizo, sliced into half moon rounds
- 4 garlic cloves, chopped
- 1 cup almonds, toasted and roughly chopped
- 3 tablespoons butter, plus more for greasing baking dish
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 tablespoons fresh oregano
- 1 tablespoon lemon zest
- 3 large eggs, beaten
- 3 cups chicken broth
- 1/2 cup fresh parsley leaves, diced
- Salt and pepper, to taste
Preheat oven to 400°F and butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery soften, for about 7 minutes. Add chorizo, almonds, oregano, and lemon zest and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each pour. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.