Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, such as Matsutake, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.
2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.
3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.
4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).
5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.
‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with a bevy of handmade accoutrements ranging from an earthy cream of mushroom soup and Gruyère cheese bread to nutty granola and our signature spiced cranberry sauce. Also included in this holiday lineup: Farm-fresh eggs, locally-baked gingerbread loaf and seasonal produce like parsnips, Delicata squash and orchard apples. From our family to yours—happy holidays!
Here are a few recipe ideas for the week:
Radicchio Salad with Fennel & Blood Orange
This crisp, citrus-kissed salad is just beautiful.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side also from The Glorious Vegetables of Italy enhances the sweet flavor of Delicata squash.
Roasted Radishes with Brown Butter & Lemon
A fantastic holiday side dish!
Roasted Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.
Lemon & Thyme-Infused Olive Oil
A wonderful gift for friends, neighbors or the holiday hosts!
Gather family and friends round the table this week for a leisurely brunch inspired by a few of our holiday favorites: All-natural breakfast sausages, rich, silky crème fraîche and sweet German stollen bread. Paired with additional holiday party provisions such as balsamic-glazed pickled Cipollini onions, sweet garlic confit and fresh herb compound butter, this festive box is rounded out by such seasonal produce as Brussels sprouts, leeks and Beech mushrooms. So, from our home to yours—happy holidays!
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like parsnips and squash.
Roasted Winter Squash
Buttery and incredibly delicious, winter squash is wonderful roasted with just a touch of brown sugar.
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of pears.
‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lending a helping hand with any soirée you have planned with a bevy of housemade accoutrements ranging from buttery galette dough and Chanterelle duxelles to chicken liver pâté and both candied cranberries and sweet-tart cranberry syrup. Also included in this holiday lineup: Smoked blue cheese, pear vinaigrette and such produce as celery root, Tokyo turnips and fennel. Happy holidays from our family to yours!
Here are some recipe ideas for the week:
Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Smokey Blue Cheese-Stuffed Pears over Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.
Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.
Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnips are incredibly tender thanks to a quick simmer in chicken stock.
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.
Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.