Indian-Spiced Thanksgiving Stuffing
Classic bread stuffing with celery, onion and sage, made savory and a little tangy with the blend. Baked covered so the inside stays moist, then uncovered for a crisp golden top.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1 pound loaf of sturdy white or sourdough bread, cut into 3/4-inch cubes
- 6 tablespoons unsalted butter, plus more for the dish
- 1 large onion, diced
- 3 celery ribs, diced
- 1 tablespoon Tikka Twist Signature Blend, Mild or Hot
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried
- 2 large eggs
- 2 1/2 cups low-sodium chicken or vegetable broth
- 2 tablespoons chopped parsley
Contains: Soy, Wheat.
Using the blend
1 tablespoon
Stir the blend into the butter and vegetables off the heat, then let the broth and eggs carry it through the bread. Inside a moist stuffing it seasons everything and is protected from the oven.
Method
- 01
Dry the bread. Spread the bread cubes on two sheet pans and leave them out overnight, or toast at 300°F for 20 minutes until dry but not browned. Dry bread soaks up the broth without going mushy.
- 02
Cook the vegetables. Heat the oven to 375°F and butter a 9x13-inch baking dish. Melt the butter in a large skillet over medium heat and cook the onion and celery 8 to 10 minutes until soft.
- 03
Season off the heat. Take the skillet off the heat and stir in 1 tablespoon of Tikka Twist and the sage.
- 04
Mix with broth and eggs. Whisk the eggs and broth in a large bowl. Add the bread and the vegetable mixture and fold gently until the bread has soaked up the liquid. Spread it in the dish.
- 05
Bake covered. Cover with foil and bake 30 minutes.
- 06
Uncover and crisp. Uncover and bake another 15 to 20 minutes until the top is golden and crisp and the center reads 165°F. Scatter with parsley. Taste a corner before adding any salt; the blend and the broth both bring some.