1 LOAF (28oz) DAY OLD RYE BREAD, cubed (I love the salted rye loaf at Breadsmith) You can also use sourdough or French if you prefer
6 EGGS
3 C HALF AND HALF
1 C HEAVY CREAM
1 C CHICKEN STOCK
1 T FRESH ROSEMARY, minced
1 T FRESH SAGE, minced
1 T FRESH THYME, minced
1# BACON, cut into 1/2” pieces and cooked over medium heat until golden brown and crispy. Drain on paper towel, reserve 3 tablespoons of bacon grease
1# BRUSSEL SPROUTS, trimmed and halved (or quartered if they are really large) Blanch in boiling water for 3 minutes and drain
5 OZ DRIED CRANBERRIES
4 CLOVES GARLIC, minced
1/2 C RED ONION, minced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large saute pan, heat the reserved 3 tablespoons of bacon grease over medium high heat. Place the blanched brussel sprout halves face down and cook until golden brown, about 7-8 minutes. Place the cubed bread in a 9x13 pan sprayed with pan spray. In a large bowl, lightly whisk the eggs. Whisk in the half and half, cream, stock and herbs. Stir in the bacon, Brussel sprouts, cranberries, garlic and red onion. Season with salt and pepper. Pour the mixture over the cubed bread, cover with plastic wrap and refrigerate overnight. The next day remove the stuffing from the refrigerator, remove the plastic wrap and let come to room temperature for an hour. Bake at 350 degrees uncovered for 50-60 minutes or until golden brown.
6 EGGS
3 C HALF AND HALF
1 C HEAVY CREAM
1 C CHICKEN STOCK
1 T FRESH ROSEMARY, minced
1 T FRESH SAGE, minced
1 T FRESH THYME, minced
1# BACON, cut into 1/2” pieces and cooked over medium heat until golden brown and crispy. Drain on paper towel, reserve 3 tablespoons of bacon grease
1# BRUSSEL SPROUTS, trimmed and halved (or quartered if they are really large) Blanch in boiling water for 3 minutes and drain
5 OZ DRIED CRANBERRIES
4 CLOVES GARLIC, minced
1/2 C RED ONION, minced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large saute pan, heat the reserved 3 tablespoons of bacon grease over medium high heat. Place the blanched brussel sprout halves face down and cook until golden brown, about 7-8 minutes. Place the cubed bread in a 9x13 pan sprayed with pan spray. In a large bowl, lightly whisk the eggs. Whisk in the half and half, cream, stock and herbs. Stir in the bacon, Brussel sprouts, cranberries, garlic and red onion. Season with salt and pepper. Pour the mixture over the cubed bread, cover with plastic wrap and refrigerate overnight. The next day remove the stuffing from the refrigerator, remove the plastic wrap and let come to room temperature for an hour. Bake at 350 degrees uncovered for 50-60 minutes or until golden brown.