Blue Cheese Stuffing

January 16, 2008 6:55:23 PM PST
Michael Pivoney, Exec. Chef of Marion Street Cheese Market, visits ABC7Chicago.


101 North Marion Street - Oak Park

Executive Chef/Partner Michael J. Pivoney



Blue Cheese Stuffing

(Six Servings)

1 Tbsp. olive oil

1 stick of unsalted butter

1 large white or yellow onion, finely diced

3 stalks celery, finely diced

2 medium stalks of leeks, sliced

2 cloves garlic, crushed

one-half cup Chardonnay white wine

1 large French baquette, medium diced

1 cup whole milk

one-half cup roasted walnuts, chopped

2 whole eggs, beaten

1 cup crumbled blue cheese

1 sprig fresh marjoram


Place the walnuts on a baking sheet; bake at 325 degrees for 5 minutes. Set aside to cool.

In a sauce pan over medium heat, heat the oil and butter then saute the onion, celery, leeks and garlic for approximately 5 to 7 minutes - until the onions are translucent. Add the white wine and simmer the mixture over medium heat for about 8 to 10 minutes - until it's reduced by half. Remove from heat and allow to cool. Then, in a large bowl, fold the cooled mixture into the bread; add the milk, walnuts, eggs, cheese and marjoram and combine well.

Place the mixture in a greased baking dish and in a pre-heated oven bake at 300 degrees for 25 to 30 minutes - until golden brown.

(The stuffing may be prepared one-to-two days in advance and refrigerated. Re-heat at 300 degrees for 10 to 12 minutes.)