Beef, Cranberry & Apple Stuffing
What’s the secret ingredient to making the most savory, scrumptious stuffing you’ve ever tasted? Certified Piedmontese ground beef! Seasonal herbs and the richness of Chardonnay round out this easy-to-make recipe that’s sure to impress.
1 loaf sourdough bread, cubed (about 10 cups) 1 cup sweetened dried cranberries 1 medium apple, peeled, cored and chopped 1 (16-ounce) package Certified Piedmontese grass fed, grass finished ground beef ½ cup shallots, finely diced ½ cup pecans, chopped ½ cup fresh parsley, chopped 1 tablespoon fresh sage, finely chopped 1 tablespoon fresh rosemary, finely chopped 1 teaspoon fresh thyme, chopped 1 cup chardonnay wine 4 tablespoons unsalted butter 2 cups chicken stock 2 eggs, lightly beaten
Preheat oven to 350°F.Place cubed sourdough on a baking sheet. Bake 10 to 15 minutes, stirring until toasted, but not browned. Place toasted bread cubes into an extra-large bowl; add cranberries and apples. Set aside.
Butter a 9x13-inch casserole dish. Set aside.
In large skillet over medium heat, cook ground beef, breaking it up as it cooks. Cook until the beef is brown and crumbly, about 15 minutes (check out our how to brown ground beef video).
Remove the beef from the skillet using a slotted spoon and add it to bowl with the bread cubes. Leave beef drippings in the pan and add shallots. Cook until translucent; add pecans, herbs and sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.
Add the wine to the skillet and scrape any browned bits from the bottom of the pan as it cooks. Add butter and chicken stock. Bring to a boil for 3 minutes; remove from heat and pour over the bread cubes in the bowl. Add the eggs. Toss gently until combined and pour into prepared casserole dish.
Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more, until the bread is golden brown.