Tastachio Stuffing

Courtesy of K Fitzgerald | @chixshitfitz

9”x9” pan 350 degrees.

Ingredients

• 18 oz. French bread cubed or 8 oz. dry cubed bread.

• 1 large (10 oz.) onion diced

• 2 stalks or 4 ½ oz. celery diced

• Thyme sprig

• 3 garlic cloves or 1T minced garlic

• 1 tbsp butter

• 1 tbsp oil

• salt and pepper to taste

• 1 ½ oz. Tastachios chopped

• 1 oz. Tastachio nut butter

• 3 cups stock warm

• 1 egg

• 1 oz butter melted

• 1 tbsp each Fresh Thyme, sage, rosemary or 1 tbsp dry poultry seasoning

• 1 ½ tsp granulated garlic

Directions

1. Cube bread, place in a large bowl, and dry at room temperature overnight.

2. Heat in skillet butter and oil, add onion and celery, sweat down with thyme sprig. Once cooked down, add garlic, and cook for 30 seconds.

3. Mix in chopped Tastachios and nut butter, season with salt and pepper.

4. In the large bowl, add mixture to the cubed bread.

5. in a small bowl, use a spamix egg with thyme, sage, and rosemary seasonings, add melted butter and stock. Mix, and season with salt and pepper to taste. 

6. Add to bread mixture.

7. In a greased 9x9 dish, add mixture.

8. Cook at 350 degrees for 30-40 minutes until done.