This recipe for dressing is an absolute favorite in my family. I stumbled across this reading Food and Wine magazine and instantly knew that this was going to be a hit. It combines the classic tastes of smokey ham, sharp cheddar, and sourdough bread. If your like me, you can add your own flavors to complement this – I prefer to add a little dark beer which ads great flavor when combined with ham and cheese!

This is not your traditional dressing and it will probably disappear faster than your traditional stuffing. For those cooks who believe the stuffing belongs outside of the bird, then this is recipe you must try!

Ingredients:

1. 1 1/2 pounds sourdough bread, sliced 3/4 inch thick
2. 4 tablespoons unsalted butter, plus more for greasing the pan
3. 1/4 cup extra-virgin olive oil
4. 1 onion, thinly sliced
5. 4 inner celery ribs, thinly sliced
6. 3 small leeks (1 pound), white and light green parts only, thinly sliced
7. Salt and freshly ground pepper
8. 1 1/4 pounds roasted honey ham, sliced 1/2 inch thick and cut into 1/2-inch cubes
9. 1 tablespoon chopped sage
10. 1 tablespoon chopped thyme
11. 1/2 pound extra-sharp cheddar cheese, coarsely shredded
12. 3 1/2 cups turkey stock
13. (Substitute) – 1 cup dark beer

Preparation:

Prepare your sourdough loaves by cutting each up into 1 1/2-inch cubed pieces and transfer to baking sheet. Place the baking sheet in the oven on broil and lightly toast your cubes until golden brown (you may need to turn.) Once complete and cool transfer the toasted bread to a large bowl.

In a large, deep skillet, melt the 4 tablespoons of butter in the olive oil. Add the onion, celery and leeks and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the ham, sage and thyme. Add the mixture to the toasted cubes along with the cheese and toss well. Add the stock, (and beer, optional) season with salt and pepper and stir until the stock is absorbed.

Light a gas grill and set the burners to moderate (about 375°). Stack three 9-by-12-by-3-inch disposable foil pans and butter the inside of the top one. Spoon the stuffing into the pan. Cover with foil and grill with the lid closed for 30 minutes. Remove the foil and continue to grill with the lid closed for 45 minutes, until the stuffing is sizzling around the edge and the top is very crisp.

Alternatively, bake the dressing in the oven in a 9-by-13-inch glass or ceramic baking dish — 30 minutes covered, 45 minutes uncovered. Should be toasted golden brown on top.

Make ahead – it’s actually better on the second day!

Yields 12 servings – 2hours preparation and cooking

This recipe is courtesy of Grace Parisi -Food and Wine Magazine

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