Cranberry & Beet Stuffing

Ingredients:

2 ribs celery, finely diced

1 small onion, finely chopped

8 tablespoons unsalted butter

Salt

Black pepper

1 (16 ounce) loaf French bread, cut into 3/4” to 1” cubes

2 teaspoons Italian seasoning

2 tablespoons chopped parsley, plus a little extra for garnish

1 tablespoon chopped fresh sage

1 1/2 teaspoons fresh thyme leaves, plus a little extra for garnish

1/4 teaspoon white pepper

2 eggs, whisked

2 cups chicken stock

1 tablespoon pure maple syrup

1 jar Jake & Amos Pickled Sweet Baby Beets, drained and beets cut in half 

1 1/4 cups grated Gouda cheese

1 cup (slightly heaping) dried cranberries

Directions:

1. Preheat your oven to 375°F, and lightly mist a 2 1/2 quart baking dish with cooking spray.

2. Place a skillet over medium-high heat, and add in 2 tablespoons of unsalted butter. Once melted and the skillet is hot, add the diced celery and onion, along with a good pinch of salt and pepper, and saute for 5 to 7 minutes, until softened. Set aside for a moment to ever so slightly cool.

3. Add cubed bread into a large bowl. Then, spoon into that the celery/onion mixture the Italian seasoning, white pepper, chopped parsley and sage, plus the thyme leaves.

4. Then, pour in the whisked eggs, the chicken stock, and the maple syrup. Add a couple of good pinches of salt and black pepper. Then, using clean hands, very gently toss the bread cubes to combine them with these ingredients, just until well coated.

5. Add in the cut Pickled Sweet Baby Beets, and 1 cup of the grated Gouda cheese and dried cranberries, and once again gently mix to combine.

6. Spoon the stuffing mixture into the baking dish.

7. Top the cranberry stuffing with the remaining 1/4 cup of Gouda cheese, cover with foil, and bake for 30 minutes. Then uncover and bake an additional 15 to 20 minutes, until golden-brown and puffed. Allow the stuffing to cool for 5 minutes.

8. Garnish with a little sprinkle of chopped parsley and thyme leaves, and serve.