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Thanksgiving: Classic Bread Stuffing

Source of Recipe

Fine Cooking Issue 24


Recipe Introduction

"Bread stuffing recipes are endlessly customizable. All you have to do is change up the bread, the herbs, and/or the liquid. But if a classic recipe is what you're after, you've found it, though even this one can be tweaked for your taste. For a less rich stuffing, omit the last 4 tablespoons of melted butter and add a bit more stock. Stuffing recipes like this one are by no means a Thanksgiving exclusive. They're perfect with just about any roast chicken, roast beef, or roast pork. And, they feed a crowd, so go ahead and make this your go-to side for Sunday dinner."

Recipe Link: https://tinyurl.com/mutkvh44

List of Ingredients

â—¦ ¼ pound (½ cup) unsalted butter
â—¦ 3 cups chopped onion
â—¦ 2 ½ cups chopped celery, including leaves
â—¦ 1 clove garlic, finely chopped
â—¦ 1 ½ tablespoons chopped fresh sage or 1 ½ teaspoons dried
â—¦ 1 ½ tablespoons chopped fresh thyme or 1 ½ teaspoons dried
â—¦ 2 teaspoons celery seeds
â—¦ Pinch of grated nutmeg
â—¦ Pinch of ground cloves
â—¦ 1 teaspoon kosher salt
â—¦ 1 1-pound loaf good-quality white bread, cut into ½-inch cubes (10 to 12 cups), stale or lightly toasted
â—¦ 1 ½ teaspoons freshly ground black pepper
â—¦ ½ cup homemade or low-salt chicken broth, milk, or dry white wine
â—¦ Turkey stock or homemade or low-salt chicken broth as needed


Recipe

In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the broth (or milk or wine), and toss to coat. The stuffing should just hold together when mounded on a spoon.

If cooking a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160° to 165° F, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.

If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Makes 12 to 14 cups