All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Matchstick Carrots (16 oz Diced Roasted Mirepoix)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Casserole Dish and Prepare Ingredients
Using ⅓ the butter (reserve remaining for stuffing), coat casserole dish.
Stem herb mixture and coarsely chop.
Combine chopped herbs and remaining butter in a large mixing bowl
Dice the Bread
Separate pieces of bread and place on prepared baking sheet in a single layer.
Bake in hot oven until lightly toasted, 3-5 minutes.
Cut toasted bread into½" dice.
Make and Bake the Dressing
Combine vegetable stock with 1½ cup boilingwater.
To bowl with herb-butter mixture, add vegetable stock-water mixture, half the diced bread, and mirepoix. Season with ¾ tsp. salt and a pinch of pepper. Thoroughly combine, then gently stir in remaining bread cubes.
Transfer dressing to buttered casserole dish and press dressing into dish. Bake in hot oven until top is golden brown, 25-30 minutes.
If turkey is roasting at a lower temperature, bake an additional 5-10 minutes.
Finish the Dish
Cover with foil and keep warm until ready.
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