Recipe: Goetta stuffing - Cincinnati News, FOX19-WXIX TV

Recipe: Goetta stuffing

Goetta stuffing (FOX19 NOW) Goetta stuffing (FOX19 NOW)

Goetta stuffing

From Renée Schuler, chef of eat well celebrations and feasts of Newport

There isn't a Cincinnatian walking the earth who hasn't at least tried goetta, or in my case grown up on it. 

Love it or hate it, it's an integral part of our city's food history. Instead waiting until Sunday brunch to fry some for my out of town guests to try, I decided to incorporate it into our Thanksgiving meal. It's a great way to showcase one of our city's most unique culinary contributions.

Ingredients

1 ½ pounds Goetta, sliced

4 cups Cubed white bread (use a loaf for better texture rather than presliced bread

2 cups Cubed Pumpernickel or rye bread

2 sticks butter

1 medium Onion, diced small

3 ribs celery, diced small

2 medium Green apples, peeled and chopped into small dice (optional)

1 ½ teaspoon Fresh thyme leaves or 1 teaspoon dried

1 teaspoon Caraway seeds

1- 2 cups Chicken or turkey stock

Yield: 10 -12 servings

Method

1. Preheat the oven to 350 degrees. Melt one stick of butter and toss with the cubed bread. Spread the bread on a sheet tray and toast in the oven for 20- 30 minutes, stirring occasionally, until golden brown

2. Meanwhile, in a large sauté pan, fry the goetta until golden brown on both sides. Remove to a paper towel lined plate. In the same pan melt 2 Tablespoons remaining butter with the goetta drippings. Add thyme and caraway seeds, and sauté until fragrant, 2-3 minutes. Add onion and celery and cook until tender. Add apple.

3. Crumble the goetta pieces, and add to the toasted bread cubes. Add the vegetables along with any pan drippings. Add stock ½ cup at a time and remaining butter, melted, until desired consistency is reached. It will dry out slightly as it bakes, so add a bit of extra liquid.

4. Bake @ 350 degrees, covered with foil for 30 minutes, then uncover and bake for an additional 30 minutes and serve.

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