BEHIND NMC’S GREAT LAKES CULINARY INSTITUTE
Get Stuffed! A Thanksgiving feast isn’t complete without the stuffing. We scored the secret recipe from NMC’s Great Lakes Culinary Institute. Shared by the Culinary Arts Instructor himself, Joel Papcun.
Maple Pecan Stuffing Yield: 2.75 lbs. Pan size: 9” X 13” Portion size: 4 Oz. Temperature: 350° Ingredients: 4 Oz. Onion, minced 4 Oz. Celery, minced 4 Oz. Bacon fat or butter 1 .5 Lbs. Bread, cubed, day-old (I prefer focaccia) 8 Fl oz. Turkey Stock, hot - Chicken stock may be substituted 1 Ea. Egg 1 Tbsp. Salt, kosher .5 Tsp. White pepper, ground 1 Tsp. Rosemary, fresh chopped 2 Tbsp. Parsley, fresh chopped 1 Tsp. Sage, fresh chopped 8 Oz. Pecans shelled, roasted, chopped 2 Oz. Butter, melted - For drizzle with maple syrup 2 Fl oz. Maple syrup - Mixed with melted butter, (above) 24
OCT/NOV 2021 | BAYLIFE MAGAZINE
Method: • Sauté the onions and celery in the bacon fat until tender. • Combine the bread, stock, and egg and add to the onion/ celery mixture. • Add the parsley, sage, rosemary, pecans, salt, and pepper. Mix well. • Place the stuffing in a buttered 9”X13”, cover with parchment paper and foil. • Bake at 350°F/177°C for 45 minutes. • Remove the foil and parchment evenly drizzle the maple/ butter mixture over the stuffing. • Enjoy.
JOEL PAPCUN, GREAT LAKES CULINARY INSTITUTE CULINARY ARTS INSTRUCTOR
"As a culinary instructor, I believe it is my responsibility to not only pass on the traditions and knowledge of the kitchen, but to help the student see the big picture as it pertains to food sustainability and the greater good of our food system."
