PUFF PASTRY STUFFING

BROWN BUTTER STUFFING for Thanksgiving!

You know that stuffing you’ve been dreaming about, this is it! Allow me to introduce you to this rich savory tastes like Thanksgiving stuffing of your dreams. Loaded with buttery puff pastry, fresh herbs, pecans, and brown butter, you will want to put on elastic waisted pants and take the whole serving dish on your lap—you should! It’s that good.

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Puff Pastry Stuffing

Yield: 10 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• Puff Pastry (1 sheet)
• Shallot (1, finely chopped)
• Garlic (3 large cloves, finely chopped)
• Unsalted Butter (5 tablespoons)
• Chicken Stock (1 Cup, Divided)
• Eggs (2)
• Fresh Rosemary (1 tablespoon)
• Fresh Thyme (2 teaspoons)
• Fresh Sage (1 tablespoon)
• Scallion (1 long stalk, chopped)
• Golden Raisins (2 tablespoons)
• Pecans (3 tablespoons, chopped)
• Ground Cinnamon (1/2 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Butter Spray

KITCHEN ITEMS

• Baking Sheet
• Silpat
• Pastry Brush
• 8X8 Inch Baking Dish
• Parchment Paper
• Large Mixing Bowl
• Small Mixing Bowl
• Saucepan
• Rubber Spatula
• Cutting Board
• Chefs Knife

Instructions

TO PREP YOUR PUFF PASTRY

1. Preheat your oven to 400°.
2. Line your baking sheet with your Silpat. Lay your puff pastry on it thawed.
3. Mix together 1 egg with a teaspoon of room temperature water. Use your pastry brush to brush your mixture over all of the parts of your puff pastry that you can see. Bake until golden—15 minutes.
4. Let cool to room temperature. Then rip into large pieces and put in a large mixing bowl.
5. Lower your oven temperature to 350°.

TO INCORPORATE DELICIOUS FLAVORS

1. Over medium heat, melt down your butter in your saucepan. Brown your butter by cooking it over high heat and mixing consistently until you butter becomes a golden/light brown color.
2. Add shallot and garlic. Cook while stirring until softened—about 3 minutes.
3. Pour this mixture over your puff pastry pieces in your large mixing bowl.
4. Pour 1/2 cup of chicken stock over your mixture.
5. Use your rubber spatula to fold it all together so that you have an evenly combined mixture.
6. Fold in your rosemary, thyme, sage, golden raisins, pecans, salt, and pepper.
7. Let your mixture settle and cool for 5 minutes.
8. In your small mixing bowl, mix together your remaining egg and 1/2 cup of chicken stock.
9. Pour it over your stuffing mixture in your large mixing bowl.
10. Using your rubber spatula, fold it all together.

TO BAKE

1. Spray your baking dish with your butter spray.
2. Evenly spread your stuffing mixture in your baking dish.
3. Bake for 30 minutes.
4. Remove from the oven and let your stuffing cool for 2 minutes.
5. Serve hot. Eat and enjoy!

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