Ham, gruyère and onion stuffing
Yield 12 servings
- 1-1/2 cups chicken stock
- 2 eggs
- 16 to 20 ounces sourdough bread cubes, lightly toasted
- 1 tablespoon olive oil
- 2 whole small onions, diced
- 1 cup diced cooked ham
- 2 ounces Gruyère cheese, diced
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- Cooking spray
- Preheat oven to 350F. Spray a casserole dish large enough to hold the cubes of bread with cooking spray. Set aside.
- In a large bowl, whisk together the chicken stock and eggs.
- Add the toasted sourdough bread cubes to egg mixture and toss until well combined.
- In a large skillet over medium-high heat (350F), add olive oil and swirl to coat the bottom of the skillet.
- Add onions and sauté for five minutes.
- Add bread cubes and ham to the onions.
- Reduce heat to low and cook, stirring often, for 20 minutes.
- Remove the skillet from the heat and stir the Gruyère cheese and parsley into the bread mixture.
- Pour mixture into the prepared casserole dish.
- Place in oven and bake uncovered for 30 to 40 minutes or until the top is lightly browned.
Recipe by Thanksgiving.com at https://www.thanksgiving.com/celebrate/thanksgiving/try-a-non-traditional-side-dish-this-year-with-this-ham-gruyere-and-onion-stuffing/