1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. Prepare Stuffing Ingredients

   Mix diced sourdough bread with the oil & salt. Bake at 350F for 10 minutes and until the bread turns crusty. Prepare gruyere and set aside.

   • 1/2 loaf , diced Sourdough Bread
   • 3 Tbsp Extra Virgin Olive Oil
   • 1 Tbsp Kosher Salt
   • 1 tsp Black Pepper
   • 2 1/2 cups , diced Gruyère Cheese
3. Prepare Stuffing Vegetables

   Dice vegetables and set aside.

   • 1 , small dice Yellow Onion
   • 2 stalks , small dice Celery
   • 1/2 , small dice Fennel Bulb
   • 4 , small dice Garlic Cloves
4. Prepare Stuffing Vegetables (Continued)

   Sauté the diced vegetable mixture and herbs in oil over medium heat for about 12 minutes.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1/4 bunch , hand torn Fresh Sage Leaves
   • 12 sprigs , hand torn Fresh Marjoram
5. Prepare French Onion Broth

   Prepare ingredients.

   • 2 , julienned Yellow Onions
   • 3 , chopped Garlic Cloves
   • 1/4 bunch , leaves removed Fresh Sage Leaves
   • 1/4 bunch , leaves removed Fresh Marjoram
6. Prepare French Onion Broth (Continued)

   In a medium pot, caramelize onions, garlic & herbs in oil over medium-high heat for 10 minutes or until caramelized. Add sherry wine, Worcestershire, beef stock and salt. Simmer for 10 minutes. Strain and reserve the onion broth, add lemon juice.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1/2 cup Sherry Wine
   • 2 cups Beef Stock
   • 2 Tbsp Worcestershire Sauce
   • 1 tsp Kosher Salt
   • 1/2 , juice Lemon
7. Assemble Stuffing

   Crack the eggs into a large bowl and mix them with the cream to make an egg custard. Combine egg custard with sourdough croutons, sauteed diced veggies, gruyere, salt & pepper. Mix well until it's an even coated stuffing. Place all into a baking dish.

   • 4 Eggs
   • 2 cups Cream
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
8. Assemble Stuffing (Continued)

   Prepare onions. Place onions cut side up across the top of the stuffing. Drizzle with oil, season with salt & pepper. Bake at 375F for 35-40 minutes.

   • 1 , peeled, cut into rings Red Onion
   • 1 , peeled, cut into rings Yellow Onion
   • 3 , halved, lengthwise Fresh Red Pearl Onions
   • 3 , halved, lengthwise White Pearl Onions
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
9. Garnish Stuffing & Serve

   Spoon onion broth over the top of the stuffing. Top with fresh marjoram. Serve the remaining onion broth in a gravy boat. Enjoy!

   • 12 sprigs , leaves removed Fresh Marjoram

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	Amount per serving	Daily value percentage
Calories	820 kcal
Total Fat	50 g	64%
Total Saturated Fat	21 g	104%
Unsaturated Fat	29 g
Cholesterol	220 mg	73%
Sodium	3200 mg	140%
Total Carbohydrate	57 g	21%
Fiber Total Dietary	11 g	38%
Sugars Total	16 g
Good Source: Protein	29 g	58%
Vitamin C	24 mg	25%
Good Source: Calcium	851 mg	70%

Load More

	Amount per serving	Daily value percentage
Iron Fe	8 mg	45%
Vitamin D	0.9 µg	4%
Potassium K	1030 mg	20%
Vitamin E	6 mg	40%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.8 mg	60%
Niacin	3.5 mg	25%
Pantothenic Acid	1.8 mg	35%
Vitamin B-6	0.7 mg	40%
Folate (B9)	129 µg	30%
Good Source: Vitamin B12	1.2 µg	50%

By Innit Culinary Team