Spinach and Caramelized Onion Stuffing

Stuffing is one of the most versatile side dishes if you are looking to mix things up a bit for your Thanksgiving dinner menu. Nana likes to make a very traditional stuffing; she cooks the stuffing in the turkey so that the stuffing can soak up the juices while it cooks. Our dad goes the non-traditional route and likes to mix up the flavor profile; he likes to incorporate sausage and vegetables for an extra hearty side dish. For Tuck & Tate’s Thanksgiving Menu, we wanted something in between so that we could have the best of both worlds. We chose to make this stuffing in a casserole dish and have incorporated caramelized onions, spinach, and mushrooms to sneak in extra veggies. We topped the stuffing with crumbled feta cheese for a little bit of salty decadence. It’s all about balance, right?!

Spinach and Caramelized Onion Stuffing

  • Servings: 8-10
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A traditionally seasoned stuffing that sneaks in onions, spinach and mushrooms for extra vegetables!


  • 1 loaf of sourdough bread, cut into cubes and ideally left out overnight so it is hard and crusty
  • 4 tbs butter
  • 2 yellow onions, sliced
  • 2 tbs olive oil
  • 16 oz sliced mushrooms (we used a mixed variety of cremini and portobello but use whatever you like best)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garam masala
  • 2 tsp garlic powder
  • 10 oz fresh spinach leaves
  • 32 oz chicken stock
  • 1 egg
  • 4 oz feta cheese
  • 1 tsp salt
  • 1 tsp pepper

Filling Directions

  1. In a large sauté pan, melt the butter over low heat. Add the onions and cook for 40 minutes, stirring frequently. The onions will begin to brown and caramelize during this time. It is important that you don’t adjust the heat and that the onions cook low and slow.
  2. When the onions have caramelized, turn the heat up to medium and add the olive oil, mushrooms, salt, pepper, garam masala and garlic powder. Sauté for 5 minutes.
  3. Add the spinach and sauté until all of the spinach is wilted. Depending on the size of you pan, you may need to do this in batches. Remove the mix from heat and set aside.
  4. *If you are preparing the filling in advance, you can stop now. Cool the mixture and refrigerate for up to 2 days.

Assembly and Baking Directions

  1. Preheat the oven to 350 degrees
  2. In a small bowl, whisk together the chicken stock, egg, salt and pepper.
  3. Spray a 8×12 baking dish with cooking spray. Add a layer of bread cubes, followed by a layer of the filling mixture and topped with the remaining bread cubes. Pour the liquid mixture evenly over the entire baking dish.
  4. Sprinkle the top with feta and bake for 40 minutes. Serve hot out of the oven!

French Onion Soup

We recently went to dinner at a friend’s house to see him after he had spent time abroad in Paris. Having visited Paris last year, it was so great to reminisce about all of our respective Paris memories, and we were quickly reminded that we hadn’t recreated any of our favorite dishes since we returned. Inspired by the French Onion Soup our friend Stryker made, Tuck’s mom set out to create her version of the classic soup. We can’t think of a better way to warm up on a chilly winter day than a bowl of French Onion Soup and insanely cheesy Gruyere toast.

French Onion Soup
Makes: 4 entree servings, 6 appetizer servings
Cooking Time: 2 hours


  • 5 large yellow onions
  • 2 tbs butter
  • 2 tbs olive oil
  • 1 tbs Dijon mustard
  • 1 tbs Worcestershire sauce
  • 3 springs fresh thyme
  • 3 tbs flour
  • 1/2 cup white wine
  • 6 cups beef stock
  • salt and pepper to taste
  • 1 baguette
  • 2 tbs butter
  • Dijon mustard (optional)
  • shredded Gruyere cheese


  1. Use a mandolin to slice the onions horizontally into thin slices. BE CAREFUL and always use the hand guard when using your mandolin!!
  2. Heat the 2 tbs of butter and 2 tbs olive oil in a large soup pot. When the butter is melted, add the onions to the pot. Sprinkle them with a bit of salt and toss well to coat them with the oil and butter. Now is the time to be patient. Reduce the heat to medium-low and let the onions caramelize- this can take up to 90 minutes. Give the onions a good stir every 10 minutes or so, so that a new layer can reach the heat and start to brown. If the bottom of your pot is getting too brown, reduce the heat as necessary. The onions will be sweet and caramel colored when this step is complete.
  3. Add the Dijon, Worcestershire, and thyme to the pot. Add the flour and give everything a good stir, so that the flour gets incorporated with the onions. Increase the heat to medium and let the flour toast up and brown.
  4. Add the wine to the pot, stirring well until it is absorbed. Once the wine is absorbed, add the stock in batches, stirring between each until the liquid is completely absorbed. When all the stock has been added, increase the heat and bring the soup to a boil. Once the liquid is boiling, reduce the heat and cover.
  5. While you finish cooking the soup, turn your broiler onto high. Cut the baguette into large, thick slices. Lather each with butter, a pinch of salt and pepper, Dijon mustard (optional if you like mustard), and cover with the shredded Gruyere cheese. Place on a cookie sheet and cook under the broiler for about 5 minutes, or until the cheese is bubbly and browned.
  6. Pour the soup into bowls and place a Gruyere toast on top. Serve immediately.