Brava Stuffing

recipe

Brava Stuffing

by Brava Chef Erin

Brava Chef Erin photo

Brava Chef Erin
About this Recipe

This classic Thanksgiving side dish is custardy on the inside and crisp on the outside. Instead of having to plan ahead to make sure you have stale bread, this recipe first bakes pieces of bread in the Brava which dries them out quickly. This allows the bread to soak up the maximum amount of flavor from the stock and seasonings. This stuffing is sure to be a hit at your Thanksgiving table!

Ingredients

  • 8.0 cups white bread, torn into 1” pieces, divided
  • 1.0 count yellow onion, chopped (½-inch pieces)
  • 1.0 cups chopped celery, (¼-inch pieces)
  • ½ cup butter (1 stick), quartered
  • 0.25 cups chopped fresh Italian parsley
  • 2.0 teaspoons chopped fresh sage
  • 2.0 teaspoons chopped fresh thyme
  • 2.0 cups chicken broth, divided
  • 2.0 count eggs
  • kosher salt and black pepper

Equipment

Brava metal tray

Brava glass tray

Brava Chef's Pan

medium bowl

whisk

Nutrition Information

Allergens: None

Tags

  • Dinner
  • Thanksgiving
  • American
  • Chef's Pan
  • Fall
  • Glass Tray
  • Metal Tray
  • Recipes

Instructions

  1. 1

    Bake bread

    • Evenly spread 4 cups of bread in Zones 1, 2 and 3 of Brava metal tray.
    • Evenly spread remaining 4 cups of bread in Zones 1, 2 and 3 of Brava glass tray.
    • Slide metal tray into top shelf.
    • Slide glass tray into bottom shelf.
    • Select “Brava Stuffing” on Brava’s touchscreen and follow instructions. Press green button to begin baking.
    • Note: You will switch tray positions in 20 minutes.
  2. 2

    Swap trays

    • Once Brava notifies you, carefully remove metal tray and glass tray.
    • Slide glass tray into top shelf.
    • Slide metal tray into bottom shelf.
    • Press green button to continue baking.
    • Note: You will remove bread in 15 minutes.
  3. 3

    Cook vegetables

    • Once bread is done drying, carefully remove metal tray and glass tray.
    • In Brava Chef’s Pan, stir together onion and celery.
    • Place butter on top of vegetables.
    • Slide Chef’s Pan, uncovered, into top shelf. Press green button to continue cooking.
    • Note: You will remove Chef’s Pan after 17 minutes 30 seconds.
  4. 4

    Assemble and bake stuffing

    • Once Brava notifies you, carefully remove Chef’s Pan.
    • In Chef’s Pan, add bread, parsley, sage, thyme, 1½ teaspoons of kosher salt and ½ teaspoon of black pepper to cooked vegetables; stir well.
    • Stir in 1 cup chicken broth and rest at room temperature for 5 minutes.
    • While mixture is cooling, in medium bowl, whisk together remaining chicken broth and eggs.
    • After 5 minutes, pour broth and egg mixture over bread mixture; stir gently. Cover Chef’s Pan with lid.
    • Slide Chef’s Pan, covered, into top shelf. Press green button to continue cooking.
    • Note: You will remove lid after 35 minutes.
  5. 5

    Remove Chef's pan lid

    • Once Brava notifies you, carefully remove Chef’s Pan.
    • Remove lid from Chef’s Pan.
    • Slide Chef’s Pan, uncovered, into top shelf. Press green button to finish cooking.
  6. 6

    Finish & serve

    • When stuffing is done cooking, carefully remove Chef’s Pan.
    • Cool for 5-10 minutes and serve.