Dijon Stuffing (Thanksgiving)

This recipe is heavily based on one from Allrecipes.com, and the comments there referred to Thanksgiving, so it counted as authentic.

Makes about 1.5 L of stuffing (enough for 10 people).

Ingredients

• 100g butter
• 1/4 cup Dijon (French) mustard
• 1 large onion
• 2 sticks celery (enough to make ~1 cup when chopped)
• 110g sliced water chestnuts (e.g. from a can)
• 1/2 cup crumbed walnuts
• 1/2 teaspoon dried thyme
• salt and pepper
• 3 cups dried bread crumbs (~300g)
• 200mL of chicken stock

Method

1. Finely chop the onion and celery.
2. Melt the butter and mustard together in a large saucepan, and when combined, add the onion and celery.
3. Cook until onion is softened, then stir in water chestnuts, walnuts, thyme, and pepper & salt to taste.
4. Mix in the breadcrumbs until thoroughly combined.
5. You can pause at this point if you wish, and place the mix in an airtight container in the fridge overnight. This enables you to make this part in advance. The last stage can be combined with removing a turkey from the oven to rest.
6. Heat oven to 180 degrees Celsius.
7. Add chicken stock to the mixture and stir through. It will begin clumping together.
8. Spread on a baking tray and cook in oven for 20 – 30 mins, until crust begins to dry.
9. Remove from oven and serve.

 

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