How to make California chef Andrew Gruel’s Thanksgiving stuffing

Contents

• 1 loaf of bread or old bread crumbs
• 1 large onion or shallot, chopped
• 3-4 celery stalks, chopped
• 2-3 cloves of garlic, minced
• 1 stick of butter (½ cup)
• 2–3 cups chicken or turkey broth (homemade below)
• 1-2 teaspoons of fresh herbs
• Salt and pepper

Directions

1. Prepare the tortillas: Cut into 1-inch cubes. If not stale yet, roast at 300°F for 10-15 minutes.
2. Saute the vegetables: Melt the butter in a large skillet. Add onion and celery. Cook for 7-10 minutes until soft. Add garlic and cook for 1 minute.
3. Season: Add chicken seasoning, salt and pepper. Mix until the smell goes away.
4. Assemble: In a large bowl, toss bread cubes with butter-vegetable mixture.
5. Moisten: Pour hot water into cups, one at a time, until the bread is soft but not mushy.
6. Cooking: Transfer to a buttered baking dish.

Chef’s Note: For a crispy top, bake, uncovered, at 350 degrees Fahrenheit for 35-45 minutes. For a softer filling, cover with foil for the first 30 minutes, then uncover for the last 10-15 minutes.