Recipe

Ramp Stuffing

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Photo by thirschfeld

This recipe was entered in the contest for Your Best Ramps
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thirschfeld's Notes: There is one time of year in Indiana where we can potentially experience the perfect culinary storm. I will put it up against French wild boar or truffle season any day. It is when ramps...
There is one time of year in Indiana where we can potentially experience the perfect culinary storm. I will put it up against French wild boar or truffle season any day. It is when ramps, morels and wild turkey all hit in the same two weeks. April is wild turkey season and it just so happens it coincides, if we are lucky, with ramps and morels. Now that probably only happens once, or twice in a life time but generally you will get two out of three. First off you have to be careful. Turkey hunters do not have to wear hunters orange they wear camo so you can't see them, second a human rustling around in the woods sounds an awful lot like a turkey and third people are protective of their morel and ramp patches. But if you eat seasonally this makes for such a different and exceptionally wonderful turkey dinner and so opposite from Thanksgiving. Asparagus with morels, roast wild turkey and ramp stuffing just to name a few. If you wonder how good ramps are in Tennessee they are called the Tennessee truffle and I just might have to agree. The finale to a great dinner is rhubarb ginger downside-up oatmeal cake or rhubarb pie. Oh!, its a great day to be alive.

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Serves 8

6 cups good white bread, cubed and stale Ask a question about this ingredient

2/3 cups celery, finely diced Ask a question about this ingredient

1/3 cup yellow onion, minced Ask a question about this ingredient

12 ramps, rinsed and minced, green and white parts Ask a question about this ingredient

1 stick of unsalted butter, melted Ask a question about this ingredient

1 tablespoon chives, minced Ask a question about this ingredient

2 teaspoons summer savory, minced Ask a question about this ingredient

2 large eggs Ask a question about this ingredient

kosher salt and fresh ground black pepper Ask a question about this ingredient

2 cups turkey or chicken stock, preferably home made Ask a question about this ingredient

Preheat the oven to 350 degrees. Place all the bread cubes, celery, onion and ramps into a large mixing bowl. Pour the butter over the top and mix. Season with a healthy pinch or two of salt and a good amount of fresh ground black pepper. Add the eggs and mix until the bread is coated and you see no egg. Add the herbs, mix and then add the stock a half cup at a time and stir. Keep adding stock until you get the consistency you like. ( If you want the bread to be chewy just moisten it if you want it to be custardy on the bottom with a crusty top make sure the bread is good and soaked but not oversaturated.) Grease a two quart casserole with butter, dump, and then spread the stuffing out evenly. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake another 15 to 20 minutes or until the it is golden brown and delicious. Serve immediately.
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3 Comments on Ramp Stuffing

Droplet added 6 months ago

I started reading the intro and it only kept getting better. A treasure of a menu. My grandfather used to collect wild savory on his hikes, that I think might complement this nicely. It has a slightly more medicinal smell than the garden variety and it grows in rocky areas, if you forage yourself.