Danielle Leoni, Chef Ambassador & Sustainable Foodways Consultant, Netherlands

Danielle (@chefdanielleleoni) is a acclaimed American chef and activist known as a culinary leader implementing sustainable change within the food system. Hailed as a champion of sustainability and green restaurant innovation, she is revered for redefining perceptions of tropical and green dining.

Teaching about ecological and social sustainability through the lens of food have earned her numerous accolades and awards including recognition as a Semifinalist for the James Beard Foundation “Best Chef: Southwest” 2020 along with considerable print, TV and radio features.

My grandmother's name is Roseann Arena. My grandfather Frank always called her Ro. Making this stuffing reminds me of him and the warm feeling I get when I think back to the time around Thanksgiving. This stuffing was my grandpa Arena's favorite part of the Thanksgiving meal and that goes the same for every other person in my family too! Cheers to truly happy holidays!

- Danielle Leoni

Yield: (1) 9x9 baking pan, 6 to 8 servings

Ingredients:

2 cups (240g) white onion, small dice
4 stalks (410g) celery, medium dice
250g + 120g unsalted butter
11 slices (345g) white brea, torn into medium chunks
1 teaspoon + 2 teaspoons kosher salt
9 eggs, whisked

Method:

In a large sauté pan on medium low heat, add 250g butter and melt.
Add diced white onion and celery. Cook covered on low heat for 15 minutes or until vegetables become soft and translucent.
Set aside the onion and celery mix and let it cool to room temperature.
In a 9x9 baking pan mix together torn white bread, salt, egg, 125g remaining butter, and cooked onion and celery mix.
Bake at 170 °C / 350 °F covered for 30 minutes.
Cook uncovered to let brown for 15 minutes.