Bread Stuffing

Start bread 1-2 days before. Prep rest and keep separated until day of.

Bread

Mix following and let autolyse for 20 minutes.

500 g

flour(!100.0% !)

2 tsp {8.0 g}

yeast(!1.6% !)

340 g

water at 120F/48C(!68.0% !)

Add following and mix until window paned.

13 g

salt(!2.6% !)

2 tsp {3.0 g}

poultry seasoning(!0.6% !)

1 tsp {2.4 g}

onion powder(!0.5% !)

1 tsp {2.8 g}

garlic powder(!0.6% !)

869 g 1870 Calories

Total(!215 Calories/100g !)(!174%!)

Let rise for 1-2 hours, until doubled in volume.

Punch down dough, roll into batard and let rise on parchment/sheet pan for 30-45 minutes until doubled again.

Bake at 350F/176C for 35 minutes.

Cool to room temp, then cube bread into 1cm dice. Bake at 275 oven for 20 minutes, turn off oven and let sit overnight.

Aromatic Mix

Saute together over medium low heat for 15 minutes until thoroughly softened.

6 TBL {85 g}

butter

{72 g} 1

carrot, finely chopped

medium onions, finely chopped

{256 g} 4

stalks celery,finely chopped

1.5 tsp {9.1 g}

kosher salt

Turn off heat, add and mix thoroughly

3 tsp {4.5 g}

poultry seasoning

1 tsp {0.0 g}

ground pepper.

1/4 cup {15 g}

finely chopped parsley

Reserve

Assembly

Combine bread crumbs and aromatic mix throughly in very large bowl.

Combine following, then add to bread mixture.

3 cup {720 g}

chicken stock, (salted if necessary) heated to 120 F/48C (below egg setting temp)

{150 g} 3

eggs

to taste

salt

Place in buttered 13x9 pan, cover with foil and seal, bake for 30-45 m at 350F/176C, or unti center is at 165F/73C.

Can place in oven once white meat comes out.

Remove foil and broil-hi for 5-10 minutes to toast top.

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