The Chew: Stuffing Cake With Walnut Gremolata Recipe

The Chew: Stuffing Cake With Walnut Gremolata

Clinton Kelly and Carla Hall were joined in the kitchen by the beautiful Niecy Nash who was excited to celebrate Thanksgiving with her husband of four years. For those who don’t know, a Gremolata is a chopped herb condiment that is usually made with lemon zest and parsley.

To make this stuffing cake, click next page andget the recipe!

The Chew: Stuffing Cake With Walnut Gremolata Recipe Ingredients

• 3 leeks – chopped
• 2 tbsp fennel seed
• 3 eggs – lightly beaten
• 1 1/2 C chicken stock
• 3 tbsp butter
• 2 sprigs thyme
• 1 tbsp flour
• 1 C milk
• 1 loaf sourdough bread – about 12 C, 1/2-inch diced

For the Walnut Gremolata:

• 1 lemon – zest
• 1/4 C olive oil
• 1/4 C parsley – finely chopped
• kosher salt and freshly ground black pepper

The Chew: Stuffing Cake With Walnut Gremolata Recipe Directions

1. Preheat the oven to 350 degrees
2. Put a large saute pan over medium heat
3. Add butter and let it melt
4. Add leeks, thyme, and fennel seed, and cook until the leeks are tender and translucent, about 10 minutes
5. Add one tbsp flour and mix to combine until slightly thickened
6. Remove, throw away the thyme stems, and let cool to room temperature
7. In a medium bowl, add the eggs, milk, and chicken stock, then whisk to combine
8. In a large bowl, add sourdough bread and the cooled leek mixture
9. Pour over egg mixture and mix until combined
10. Season with sallt and freshly ground black pepper
11. Grease a 12-inch cast-iron skillet
12. Put on a baking sheet and then put in the oven to bake for 20 minutes or until cooked through and brownied
13. Remove from the oven and let cool slightly
14. Serve with gremolata sprinkled over the top

For the Gremolata:

1. In a medium bowl, add walnuts, lemon zest, and parsley and mix to combine
2. Slowly drizzle in olive oil while whisking
3. Season with salt and freshly ground black pepper