I created this Goetta Stuffing as part of a spread of easy side dish recipes for Thanksgiving. (After all, as true Cincinnati girls, we know that everything tastes better with a little goetta – especially Thanksgiving!) It was a fun surprise beside the traditional turkey, but has proven to be one of our favorite treats any ol’ time.
Try this goetta stuffing on a sandwich, as a side to pork tenderloin, or as the base of a killer hash at Sunday brunch with crispy bacon and a fried egg right on top.
1. Preheat your oven to 350 degrees. 2. Prep your ingredients: wash the carrots and celery, roughly chop the onion, carrots, and celery. Blend them all to a fine consistency in a food processor. Scrape down the sides and blending again a time or two. 3. When the vegetables are ready, add your butter to a large sauté pan and bring to high heat.Once the butter has melted, add the puréed vegetables to the pan and cook for a few minutes. 4. Once the vegetables have had time to cook, lower the temperature to medium and add the goetta to the pan. Using a wooden spoon, smash the goetta into the vegetables and cook to a creamy consistency. 5. Empty the stuffing mix into a large mixing bowl. Pour the warm vegetable-goetta combination over the breadcrumbs. Toss together with the fresh parsley. 6. When everything is evenly combined, place in 2 greased loaf pans or one large casserole dish and cover with foil. Bake at 350 for 30 minutes and serve warm.
Tips + Tricks
**If you are using unflavored breadcrumbs, season with poultry seasoning, and salt and pepper to taste. They will be as good as any store-bought version. **I have made this recipe using big cubed breadcrumbs as well as finer crumbs. If you are using the larger cubes, I recommend adding water -- just a little at a time -- to the mixture until the breadcrumbs become moist.