Ingredients
- ½ cup butter unsalted, (1 stick)
- 2 medium onions cut into ¼-inch dice (about 3 cups)
- 6 stalks celery cut into ¼-inch dice (about 2½ cups)
- 2 loaves bread "nice"; sliced and laid out to get stale the night before, then cubed small
- 1/3 cup parsley fresh, chopped
- 1 teaspoon celery salt
- 1 teaspoon sage dried, crumbled
- 1 teaspoon rosemary dried, crushed
- ½ teaspoon thyme dried, crumbled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1¼ cups turkey stock or chicken broth; hot, plus ½ cup more if baking all of stuffing outside of turkey
Instructions
- In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking.
- Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.
- Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
- If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe.
- If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9x13-inch baking dish.
- Transfer stuffing to dish and drizzle with ½ cup hot stock.
- Cover with aluminum foil and bake until heated through, about 30 minutes.
- Uncover and bake until top is slightly crisp and golden, about 10 minutes longer.
Recipe Notes
November 26, 2009 — Thanksgiving
I left the onions out of this when I made it because one of the guests couldn’t eat them. It was delicious and well-received: traditional. I added a little extra chicken broth and melted butter (one cup total) for needed moisture, and made a double batch. Recipe from Epicurious.com.
Below: bread left out to get stale.
Share this Recipe
Powered byWP Ultimate Recipe