Stuffing is my favorite thanksgiving side. Buttery parker house rolls are a close second, and if I had anything to do with it, my plate would be 98 percent carbs, 2 percent turkey. However, I always feel guilty and end up with a smattering of all the dishes.
Once my family has eaten their weight in food, we take out the Tupperware and pack away the fest for another time. I’m not crazy about leftovers, but stuffing seems to get better as the day’s progress. The flavors come into their own, and meld together.
For this Honey Mustard Brussel Sprout, Cranberry and Prosciutto Stuffing, I baked it in a pan so you get a higher ratio of crispy bits to a creamy custard middle. You won’t want to go back to any other way again.
The addition of the honey mustard dressing adds a pleasant bite, and sweetness that compliments the veggies nicely. While, the prosciutto counterbalances the sweet with a salty richness.
This is the stuffing I will be serving on my thanksgiving table, and I suggest you do too. Enjoy.
If you decide to take a chance on this Honey Mustard Brussel Sprout, Cranberry, and Prosciutto Pan Stuffing don’t forget to #YBH on Instagram so I can see it. High Five!
- 1 loaf rustic white bread
- 2 tablespoons butter
- ½ pound brussel sprouts, stemmed, cored, and leaves separated
- 2 cups diced celery
- 1½ cups diced leeks
- ½ cup cranberries t
- ½ tablespoon thyme
- ½ tablespoon rosemary
- 1 tablespoon grainy mustard
- 1½ tablespoon honey
- 2 cups chicken broth
- 4 oz prosciutto
- 2 eggs, whisked
- Pre-heat oven to 275 F. Tear the bread into chunks and spread onto a baking sheet. Bake for 20 minutes or until bread is dry, and crispy. Once cool, transfer to a large mixing bowl.
- Increase oven temperature to 350 degrees F.
- In a saute pan, add butter. Once melted, cook brussel sprouts, celery, leeks and cranberries until the berries have popped, and the leeks are translucent.
- Mix together herbs, honey and mustard. Pour over vegetables and toss to coat. Add to mixing bowl along with bread.
- Add two cups of stock, salt, and pepper to the bowl of bread. Add prosciutto, torn into bite sized pieces to the mixture. Taste and adjust.
- Add eggs, and toss again to ensure each piece of bread is saturated with liquid.
- Spray a baking pan with non-stick spray, and spread stuffing evenly onto the surface. Cover with foil, and bake for 20 minutes. Raise the temperature to 400 degrees, and bake for 10 - 20 minutes longer, or until stuffing is browned.