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Thanksgiving: Make-Ahead Basic Bread Stuffing

Source of Recipe

From "America's Test Kitchen Thanksgiving Playbook"


Recipe Introduction

"To make an easy casserole of flavorful stuffing, we took a long look at our ingredient list and considered what was essential. Onion and celery were a must, but poultry seasoning took the place of the bevy of herbs that season many stuffings. For the liquid, we got the meatiest flavor not only from using all chicken broth but also by reducing some of the broth to concentrate its flavor. Finally, nutty browned butter provided richness and ensured a crisp top on our classic stuffing. We recommend using a hearty white sandwich bread here, such as Arnold Country Classics White Bread. Other types of bread will result in a stuffing that is chewy and less moist."

List of Ingredients

â—¦ 2 pounds hearty white sandwich bread, cut into ½-inch cubes (16 cups)
â—¦ 16 tablespoons unsalted butter, cut into 16 pieces
â—¦ 4 onions, chopped fine
â—¦ 4 celery ribs, minced
â—¦ 4 teaspoons poultry seasoning
â—¦ 1 ¾ teaspoons salt
â—¦ 1 teaspoon pepper
â—¦ 6 cups chicken broth


Recipe

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Divide bread between 2 rimmed baking sheets and bake until golden brown, 50 to 55 minutes, stirring bread and switching and rotating sheets halfway through baking. Let bread cool completely on sheets, then transfer to large bowl.

Melt butter in 12-inch skillet over medium-low heat. Cook, stirring constantly, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Reserve 3 tablespoons browned butter in small bowl.

Add onions and celery to skillet, increase heat to medium, and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in poultry seasoning, salt, and pepper and cook until fragrant, about 30 seconds. Transfer vegetable mixture to bowl with toasted bread.

Add 2 cups broth to now-empty skillet, increase heat to high, and cook, scraping up any browned bits, until reduced to 1 cup, 6 to 8 minutes. Add reduced broth and remaining 4 cups broth to bowl with vegetable-bread mixture and stir to combine, then let sit for 10 minutes, stirring once. Transfer stuffing to 13 by 9-inch baking dish and press into even layer. Cover reserved browned butter with plastic wrap, cover baking dish with aluminum foil, and refrigerate both for up to 24 hours.

When ready to serve, adjust oven rack to upper-middle position and heat oven to 425 degrees. Heat reserved browned butter in 8-inch skillet over medium-low heat until melted. Remove foil from baking dish, drizzle melted browned butter evenly over top, re-cover, and bake for 10 minutes. Uncover and bake until stuffing is heated through and top is golden brown, 35 to 45 minutes. Let cool for 15 minutes before serving.

Serves 10 to 12