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Thanksgiving: Bread Stuffing

Source of Recipe


Cook's Country (October / November 2008)



List of Ingredients



• 1 (24-ounce) loaf hearty white sandwich bread, cut into ½-inch pieces *
  
• 8 Tbsp (1 stick) unsalted butter
  
• 2 onions, chopped fine
  
• 3 celery ribs, chopped fine
  
• 4 cloves garlic, minced
  
• 1½ tsp dried sage
  
• 1½ tsp dried thyme
  
• 4 cups low-sodium chicken broth
  
• 1 Tbsp soy sauce
  
• 4 large eggs
  
• 1½ cups half-and-half
  
• ¼ cup chopped fresh parsley
  
• 1 tsp salt
  
• 1½ tsp pepper
  






Instructions



1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325° F.
   
   
2. Arrange bread in single layer on two baking sheets. Bake until golden, about 30 minutes, stirring bread and switching and rotating sheets halfway through baking. Let cool.
   
   
3. Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and celery until golden, about 10 minutes. Stir in garlic, sage and thyme, and cook until fragrant, about 30 seconds. Stir in broth and soy sauce and simmer until slightly thickened and vegetables are tender, about 10 minutes. Remove from heat and let cool 5 minutes.
   
   
4. Whisk eggs, half-and-half, parsley, salt and pepper in large bowl. Slowly whisk in warm onion mixture until incorporated. Fold in toasted bread and let sit, tossing occasionally, until bread is saturated, about 20 minutes.
   
   
5. Transfer stuffing to greased 13- x 9-inch pan. Melt remaining butter and drizzle evenly over stuffing. Bake on lower-middle rack until top is golden brown and crisp, about 50 minutes. Let cool 15 minutes. Serve.
   
   Serves 10 to 12
   
   






Final Comments


* Firm sandwich breads, like Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White, work best here.