Stuffing
Ingredients
- 7 tablespoons butter, plus more for dish and baking
- 1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
- Salt and Pepper to taste
- 2 tablespoons extra-virgin olive oil
- 5 stalks celery, thinly sliced on the diagonal
- 2 medium onions, halved lengthwise and thinly sliced in half-moons
- 2 cloves garlic, finely chopped
- ½ to 2 cups chicken broth
- ½ teaspoon poultry seasoning
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, rubbed between fingers to crumble lightly
- 3 to 4 large eggs, lightly beaten
Instructions
- Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
- Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
- To bake all of the stuffing in the oven: (this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
- To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.