I only put on my cooking apron a few times a year…but Thanksgiving and Christmas are guaranteed traditions….this stuffing recipe is always a hit because it is so different.

By: Carl Goldman

We always serve stuffing as a side dish, never actually putting it inside the turkey. Jeri has a different killer stuffing recipe that we also always make on both Thanksgiving and Christmas.

The most critical part of BOTH recipes is to make certain we make more than beyond the estimated amount to be consumed at dinner so we can be assured we have the most important piece of the recipe…lots and lots of LEFTOVERS!

Serves 8

1/4 cup unsalted butter, plus more for buttering pan

2 shallots, sliced

1/2 cup white wine

6 large eggs

2 1/2 cups heavy cream (or half and half)

2 teaspoons salt

1 teaspoon white pepper

2 1/2 cups Gruyere cheese (about 10 ounces)

2 1/2 cups Swiss cheese (about 10 ounces)

1/4 cup fresh chives, chopped

1/4 cup sage, chopped

1/4 cup fresh marjoram, chopped

1 pound loaf of day old french bread, cut into 1/2-inch pieces

Preheat oven to 350 degrees.

Liberally butter a 7×11 inch glass baking dish and set aside. Saute shallots in butter soft. Add wine and simmer for about 3 to 5 minutes to reduce the wine. Set aside.

Whisk eggs, cream, salt and pepper in a large bowl, add shallot wine mixture. Combine the cheese and herbs together. Add all but 1 cup cheese to the egg mixture then carefully fold in the bread pieces. Allow to stand a minimum of 1 hour in the refrigerator.

Pour mixture into prepared pan and sprinkle with remaining cheese herb mixture. Bake bread pudding until golden and puffed, about 40 minutes. Cool 10 minutes.

This can be made the day before, bring to room temperature before baking.

Recipe By: David Lawrence