Homemade Stuffing

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Compliments of: Jonathon Sawyer, The Greenhouse Tavern

Sawyer’s Family Thanksgiving Stuffing



  • 3 Loafs Brioche Pulman Bread (medium diced)
  • 10 Ribs Celery (medium diced)
  • 3 Whole White Onions (medium diced)
  • 6 Bunches Sage, (chopped)
  • 2 Whole Apples (diced)
  • 1 lb Butter
  • 2 quarts Matsutake Mushrooms (sliced)
  • 2 quarts Chicken Stock
  • 1 pint Milk
  • 1 pint Cream
  • 5 Whole eggs
  • Salt, pepper, nutmeg




1)      In a large sauté pan, brown 1 lb on low

2)      Add onions, celery and mushrooms, sweat until very soft

3)       In a large bowl add bread, chicken stock, cream, milk, eggs and seasoning. Mix with hands

4)      Add onions, celery and mushrooms to the bowl, mix again.

5)      Place contents of bowl into a baking dish and cover

6)      Bake for 45 minutes at 350 degrees

7)      Remove cover and cook for another 15 minutes




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