Stuffing vs. Dressing:
Dressing recipe from Chef E.J. Hodgkinson from King & Duke below. For more on King & Duke click here.
Classic Holiday Dressing from Chef E.J. Hodgkinson
Active Prep time: 30 minutes
Total time: 2 hours
Special equipment: baking dish(13”x9”x2”)
1.5lbs Rustic sourdough loaf(cut in ¾ inch cubes)
1 cup butter(unsalted)
2 cups yellow onion(medium dice)
1 cup celery(sliced thin)
½ cup parsley(chopped fine)
2 Tbsp sage(chopped fine)
1 Tbsp rosemary(chopped fine)
1 Tbsp thyme(chopped fine)
3 cups chicken stock
3 ea whole eggs
½ cup apple sauce or apple butter
1 Tbsp kosher salt
2 tsp black pepper(ground)
Preheat oven to 250F, place cubed sourdough on baking sheet and bake until bread has dried, approximately 20 minutes. Set aside. In medium sauce pot, melt butter, add yellow onion and celery and sweat until translucent (8-10 minutes). Whisk eggs and chicken stock together. In large mixing bowl, combine all ingredients, mix well, and lightly squeeze the bread cubes to absorb any excess liquid. Place mixture in baking dish(13”x9”x2”)and cover with aluminum foil(Pro tip—use pan spray to spray the side of the foil that will be touching the dressing to prevent from sticking while baking). Preheat oven to 350F, place in oven and bake until set, or internal temperature reaches 165F(30-40 minutes). Remove and let cool. To serve, preheat oven to 350F, remove foil and bake 20-30 minutes, until top is golden brown, and hot all the way through. Garnish with additional herbs if desired.
This recipe can be made vegetarian by substituting vegetable stock for chicken stock, and can be further elaborated on if desired by adding more ingredients such as sausage, bacon, mushrooms, cranberries etc.
Stuffing recipe from executive chef, Matthew Ridgway from Cooks & Soldiers below. For more information on Cooks & Soldiers click here.
Cooks & Soldiers
Executive chef, Matthew Ridgway
• 2 apples, peeled and sliced
• 1 cup walnuts, toasted and finely chopped
• 2 loaves of bread, cubed with crust
• 2 Tbsp. poultry seasoning
• ¼ cup celery leaves
• 2 lbs. sweet Italian sausage
• 2 cups stock or hot water with 1 bouillon cube dissolved
• 1 cup of fully cooked giblets, chopped
• Salt and pepper to taste
1. In a sauté pan, brown the sausage until fully cooked. Add poultry seasoning, celery leaves, walnuts, apples and giblets, and mix thoroughly.
2. Add stock mixture and turn off the heat. Add the diced bread and mix thoroughly until all liquid is absorbed.
3. To prepare as stuffing, stuff mixture into the bird’s rear and neck cavities. Cook until done. Can also be served on the side as dressing.
Unicoi State Park adds new archery, air rifle range:
With more than 1,000 acres in the North Georgia mountains, Unicoi State Park offers many opportunities for adventure. And now there are three more, thanks to the addition of a new archery and air rifle range.
Unicoi State Park & Lodge in Helen recently celebrated the grand opening of the new 15,000-square foot Archery and Air Rifle Range, featuring three separate practice ranges focused on air rifle target practice, 3-D archery, and static archery. Daily range pricing is just $5 per person, with annual passes available for $50, and the facility will also offer instructional classes for those interesting in learning more about each sport. The ranges are first come, first serve and all are ADA compliant. Along with this new addition, Unicoi State Park & Lodge boasts outdoor activities including a zipline adventure tour, paddle boarding, fly fishing, and mountain biking.
Good Day Atlanta’s Paul Milliken spent the morning at Unicoi State Park & Lodge learning more about the new Archery and Air Rifle Range and doing a little target practice himself!