RECIPES

Easy Bread Stuffing with Gouda Sauce

Active Time

1 Hour

Servings

Ingredients

Cheese Sauce:

3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 cup apple cider
1 1/2 tablespoons Dijon mustard
10 ounces Marieke® Gouda Mustard Mélange cheese, shredded (2 1/2 cups)
Minced fresh parsley and thyme

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gouda can be used in this recipe.

Instructions

Heat oven to 350°F.
Arrange bread in a single layer on two rimmed baking sheets. Bake for 15-20 minutes or until toasted, turning once. Cool completely on wire racks.
Fry pancetta in a Dutch oven over medium heat until crisp. Remove pancetta with a slotted spoon to paper towels to drain. Wipe out the pan.
Melt butter in the same pan over medium heat. Add celery and shallots; cook and stir for 3-5 minutes or until crisp-tender. Add apple; cook and stir for 2 minutes. Reduce heat to medium-low. Gradually stir in 1 cup chicken broth and dried cranberries. Bring to a boil, stirring frequently. Cook and stir for 2-4 minutes or until cranberries are softened. Lightly season with salt and pepper.
Remove from the heat. Carefully add bread cubes and pancetta; toss to combine.
Whisk the eggs, parsley, thyme and remaining chicken broth in a bowl. Pour over bread mixture; toss until well coated. Spoon half of the stuffing into a greased 2-quart baking dish.

Cheese Sauce:

Melt butter in a large saucepan over medium-low heat. Whisk in flour until light brown. Gradually whisk in the milk, apple cider and Dijon mustard. Bring to a boil, whisking constantly. Cook and whisk for 2-3 minutes or until thickened. Reduce heat to low. Gradually whisk in gouda until melted. Remove from the heat.
Spoon half of the cheese sauce over stuffing in the dish. Cover and keep remaining sauce warm. Spread remaining stuffing over top. Bake stuffing, covered, for 30 minutes. Uncover; bake for 10-15 minutes longer or until golden brown. Serve with cheese sauce. Garnish with parsley and thyme.

Cheesemonger Tip

Marieke® Gouda’s Mustard Mélange cheese is creamy and aged on Dutch pine planks for at least 60 days. Dotted with black and yellow mustard seeds, this flavored gouda pairs well with cured meats, olives and an assortment of mustards. Serve it with a cold lager or a glass of pinot noir.

Easy Bread Stuffing with Gouda Sauce

Ingredients

Cheese Sauce:

Cheese

Instructions

Cheese Sauce:

Cheesemonger Tip

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