Markethouse Thanksgiving Stuffing Recipe

Markethouse Thanksgiving Stuffing Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

While you might have to put some effort into finding some of the ingredients (duck fat and duck confit), this Thanksgiving stuffing couldn’t be easier to prepare. Plus, the extra effort will pay off dividends in extra flavor.

10
Servings
357
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  cup  duck fat
  • 2  cups  celery, chopped
  • large onion, chopped
  • 1  pound  duck confit
  • loaves brioche, toasted
  • 1  cup  dried apricots, chopped and soaked in whiskey
  • 1  cup  pecans, chopped
  • Granny Smith apples, peeled, cored, and cut into ¼-inch dice
  • 1/2  cup  unsalted butter, melted
  • 6  cups  chicken broth
  • 2  tablespoons  sage, chopped
  • Salt and pepper, to taste

Directions

Preheat the oven to 350 degrees.

In a large skillet, melt the duck fat over medium heat. Sauté the celery and onion for 10 minutes. In the same skillet, add the duck confit and warm. Add the toasted brioche, apricots, pecans, and apples.

Mix in the melted butter, chicken broth, and sage; the stuffing should be totally moistened. Season with salt and pepper, to taste. Cover, and bake in the oven for 30 minutes. Uncover and continue baking until golden brown, 20-25 minutes. Serve.

Nutritional Facts

Total Fat
15g
21%
Sugar
13g
14%
Saturated Fat
5g
21%
Cholesterol
252mg
84%
Carbohydrate, by difference
40g
31%
Protein
16g
35%
Vitamin A, RAE
5432µg
100%
Vitamin B-12
25µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
45mg
5%
Choline, total
6mg
1%
Copper, Cu
3mg
0%
Fiber, total dietary
3g
12%
Folate, total
348µg
87%
Iron, Fe
15mg
83%
Magnesium, Mg
17mg
5%
Niacin
4mg
29%
Pantothenic acid
3mg
60%
Phosphorus, P
150mg
21%
Selenium, Se
33µg
60%
Sodium, Na
903mg
60%
Water
192g
7%
Zinc, Zn
2mg
25%

Thanksgiving Stuffing Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance. Make sure you allot enough time for the turkey to defrost.

Thanksgiving Stuffing Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.