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Thanksgiving: Herbed Bread Stuffing

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 12 (1-inch-thick) slices crusty country-style bread, cut into 1-inch cubes (10 cups)
  
• 1 stick (8 Tbsp) unsalted butter
  
• 3 medium onions, chopped
  
• 3 celery ribs, thinly sliced
  
• 1 tsp dried thyme, crumbled
  
• 1/2 tsp dried sage, crumbled
  
• 1/2 tsp dried rosemary, crumbled
  
• 1-1/2 cups chicken stock or low-sodium chicken broth
  
• 1/2 cup water
  
• Salt and freshly ground black pepper
  






Instructions



1. Put a rack in the middle of the oven and preheat oven to 325° F. Spread bread on a baking sheet with sides and bake until just dry, 25 to 30 minutes. Let bread cool on sheet on a rack.
   
   
2. Melt butter in a 12-inch heavy skillet over moderately low heat. Add onions, celery and herbs and cook, stirring occasionally, until celery is softened, about 10 minutes. Transfer to a large bowl.
   
   
3. Add bread, stock, water and salt and pepper to taste to vegetable mixture and stir to mix well. Let cool completely, uncovered.
   
   Makes about 12 cups.
   
   






Final Comments


The stuffing can be made up to 1 day ahead and refrigerated, covered. Bring to room temperature before using.