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Napa Valley Dressing

Napa Valley Dressing

Adapted from Rick Rodgers “Farmhouse Herbed Stuffing” on Epicurious.com

Napa Valley Rub gives this highly adaptable recipe a Cal-Ital twist. Red chili flakes give it a little kick too.

1 stick of unsalted butter
2-1/2 cups celery, ¼ in. dice
3 cups onion (about 2 medium onions), ¼ in. dice
1 stick of butter
16 oz. stale bread cubes (about 1 loaf of bread)
 2 cups of vegetable stock (preferably homemade)
3 Tbsp. of Napa Valley Rub
1 Tbsp. fresh sage, minced

In a 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing in a 12-inch, heavy skillet over moderately high heat, stirring often, until heated through, about 5 minutes.) Transfer the vegetables to a large bowl and add stuffing cubes, Napa Valley Rub, and sage. Warm the stock to steaming in a separate saucepan, and add to the bowl.

If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish.

If baking entire recipe as side dish: Preheat oven to 350°F and grease a 3-quart casserole or 9- by 13-inch baking dish. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

Vegetable Stock

This stock is best made a few days ahead, to allow the flavors to develop.

2 medium onions

2 Tbsp. Olio Santo or House Blend
1 small heart of celery, or the outer stalks of a large head
2 large carrots
1 parsnip
5-6 black peppercorns
1 bunch of Italian flat leaf parsley
1 tsp. kosher salt

Roughly chop the onions and place them in a large Dutch oven or saucepan with the olive oil, over medium high heat. Allow to sweat, stirring occasionally. Meanwhile, roughly chop the other vegetables, adding them to the pot in turn. Cook for another 5 minutes, then add in 2 quarts of water, the peppercorns, parsley, and salt. Bring to a boil, then lower the heat, allowing it to simmer, uncovered, for 1 hour. Strain. Best if let sit for 2 days before using, to allow the flavors to develop. Makes one quart.

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