Gouda, Country Ham, and Apple Dressing

Photo by Jennifer Hitchcock

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10-12 servings

  • 2 cups shaved shallots
  • 3 tablespoons extra virgin olive oil
  • 2 cups diced Benton’s country ham
  • 3 cups small diced Granny Smith apple (peeled first)
  • 1 tablespoon garlic
  • 2 cups white wine
  • 12 ounces very stale bread, cut in ½-inch cubes (brioche preferred, but any white bread will work)
  • ¼ cup chopped fresh thyme
  • Salt and pepper to taste
  • 1 tablespoon sorghum
  • 1 tablespoon ground cinnamon
  • 3 cups shredded Sweet Grass Dairy Georgia Gouda (or Gouda of choice)
  • 2 tablespoons dry sherry
  • 2 eggs
  • 2 cups heavy cream
  • ¼ pound butter, softened
  1. Preheat oven to 375 degrees.
  2. Sauté shallots in olive oil until translucent. Add ham, apple, and garlic.
  3. When garlic releases aroma, deglaze with white wine and add cubed bread. Stirring constantly, add thyme, salt, pepper, sorghum, cinnamon, shredded Gouda, and sherry.
  4. Whisk eggs and heavy cream together in a bowl. Transfer bread mixture to a separate large bowl and fold in softened butter. Add eggs and cream to bread mixture.
  5. Grease a 3-quart casserole baking dish with butter, olive oil, or pan spray. Fill dish with the bread mixture and bake until golden brown, about 30 minutes. Invert bread pudding onto a sheet pan, remove casserole dish, and turn oven temperature up to 400 degrees. Cook until golden and crispy on the outside, about 6−10 minutes.
  • from Chef Cameron Cheney of B. Tillman in Savannah, Georgia

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