We hope you’re hungry.
We’ve hit the literal and figurative butter zone of 2017: the months between Halloween and New Year’s when families start tracking flights and combing through recipe cards. We sat down with our Corporate Chef, Alexis Bostelmann, to make the search for the perfect side dish—the unsung hero of any holiday table—as easy as tracing the journey from his kitchen to yours.
Don’t be overwhelmed by the spread of ingredients! Chef Bostelmann says the key to executing this favorite (and to enjoying the process) is to take your time, and treat every step with love and care. You may find some components more familiar than others, and that’s the delicious point: “For the holiday season, we always try to make a mix of the best ingredients of Mexico and traditions of North America to create a dish that represents the union of American and Mexican culture.”
And what will Chef Bostelmann be cooking this year? “In my family, we share some German and Mexican traditions. Christmas is very important for us—we always bake a German Christmas cake and share some traditional Mexican dishes, such as Basque-style cod, and shrimp with mole and wild herbs. It’s important for us to always celebrate life, and being thankful.”
Chef Bostelmann’s Holiday Stuffing
INGREDIENTS
Servings: 20
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2 tablespoons of olive oil
1 medium white onion, finely chopped
5 garlic cloves, finely chopped
3 stalks of celery, finely chopped
¼ leek, finely chopped
¼ bulb fennel, finely chopped
2/3 cup smoked bacon, cubed
1 1/3 cups Mexican chorizo, cubed
1 1/3 cups Italian sausage, cubed
2/3 cup cooked breakfast sausage, cubed
1/3 cup cranberries
¼ cup raisins
2/3 cup dried apricots
2 poblano peppers, peeled and cubed
kernels from 2 ears of fresh corn, roasted
10 fresh epazote leaves, finely chopped
¼ teaspoon finely chopped bay leaf
¼ teaspoon finely chopped rosemary
¼ teaspoon finely chopped sage
1 teaspoon finely chopped flat parsley
½ teaspoon thyme
½ teaspoon finely chopped marjoram
½ teaspoon toasted and finely ground caraway seeds
1 cup white wine
4 cups turkey broth
¼ baguette, cut or torn into medium cubes
1 ½ pieces of cornbread cut in medium cubes
2 cups of heavy cream
8 whole eggs
salt and pepper to taste
DIRECTIONS
Add the olive oil to a pan over medium heat and cook the bacon, chorizo, and Italian sausage for about 5 minutes. Add the onion, garlic, celery, leek, and fennel, and cook for another 5 minutes, then add the wine and let reduce.
Add the cranberries, raisins, dried apricots, poblano peppers, and corn. Stir in the herbs (reserving a pinch of chopped parsley) and caraway seeds. Add the cooked sausage, and slowly add the turkey broth and let cook on medium heat, stirring constantly for about 10 minutes. Set the pan aside.
On a baking sheet, spread the baguette and cornbread pieces. Bake at 325° F for about 8 minutes, or until golden and crispy, and reserve.
In a separate bowl, beat the eggs until frothy and add the heavy cream. Beat to incorporate, and season the egg mixture with salt and pepper.
Combine the meat and vegetable mixture with the golden bread cubes in an oven-safe dish, and add the egg mixture, stirring gently to combine. Sprinkle with reserved parsley, cover with aluminum foil, and bake for 45 minutes, or until set.
