Most holiday tables aren’t complete without a big bowl of stuffing—and when it’s made right, it can steal the spotlight from all the other side dishes. This recipe gets an extra hit of flavor from venison bone broth, fresh herbs and a little dry white wine. One bite and you’ll agree it’s well worth the extra effort to make from scratch.
1 pack Venison Bone Broth
16 ounces (1 loaf) sourdough day old bread cut into 1-inch cubes
1/3 cup butter
1 1/2 cups finely chopped yellow or brown onions, about 1 large onion or 2 small onions
1 cup chopped celery, about 2-3 stalks
5 large cloves garlic, minced
1 1/2 tablespoons fresh chopped sage
1 tablespoon fresh chopped rosemary or thyme
3/4 teaspoon sea salt or more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
STEP 1: Preheat the oven to 350°F
STEP 2: Place the bread cubes in a single layer on a sheet pan and bake for 8-10 minutes, or until dried and toasted. Transfer to a very large bowl.
STEP 3: In a large sauté pan, melt the butter and add the onions, celery, garlic, sage, rosemary or thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the wine and allow wine to reduce down to half (about 4 minutes).
STEP 4: Remove from heat and stir in bone broth. Mix well until all the liquid has been absorbed.
STEP 5: Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
We’d love to see what you create! Share a photo of your roast with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison so we can admire your skills.