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Cooking 101
Ali's favorite "bite" is juicy roast turkey, tart cranberry sauce, and crispy stuffing. When she realized that instead of chopping and mincing onions and herbs to season the stuffing, she could simply use HK Chimichurri, it was life-changing (well, it was exciting, let's leave it at that).
Chef Tip: You've heard this before, but it really is best to cook the stuffing outside of the bird. This recipe leaves some of it tender and moist, and some of it super crispy...so everyone gets the bite they're looking for.
½ loaf of sourdough bread, cut into cubes and toasted into croutons
Olive oil
6 stalks of celery, chopped
2 shallots, chopped
1 lb of shiitake mushrooms, no stems, sliced
1½ cups vegetable or chicken broth
Preheat oven to 350°F
Heat a large sauté pan over medium heat, add a glug of oil, then sauté the celery for a minute. Add the shallots and the mushrooms and cook until tender
Meanwhile, in a large bowl, combine the croutons with the broth and Chimichurri
Add the celery, shallots, and mushrooms to the bowl and mix to combine
Pour the mixture onto a baking sheet, and bake for 10 minutes. Toss and bake for another 10 minutes until the stuffing is crunchy but still tender
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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