Cook1 hr 10 mins
According to Lily Binns, the basic formula for stuffing (white bread, onions, fresh herbs, and lots of butter) is the most satisfying. In fact it usually upstages the turkey. I made this stuffing for Thanksgiving Day 2007. I cut back on the butter (to 6 tablespoons), and if you don't like a VERY moist stuffing you'll definitely want to pare down on the stock (original recipe called for 3 cups and I changed to 1 1/2). Recipe of the week in The Week magazine, originally from Saveur.
- 15 tablespoons butter
- 6 celery ribs, finely chopped
- 2 onions, finely chopped
- 1 bay leaf
- kosher salt
- black pepper (freshly ground)
- 1 tablespoon sage, finely chopped
- 2 teaspoons marjoram, finely chopped
- 2 teaspoons savory, finely chopped
- 2 teaspoons thyme, finely chopped
- 1⁄2 teaspoon nutmeg, grated
- 10 cups white bread (toasted, 1/2 inch cubed and crustless)
- 1⁄2 cup parsley, finely chopped
- 2 eggs, beaten
- 1 1⁄2 cups vegetable stock (more or less for moister or drier stuffing) or 1 1⁄2 cups chicken stock (more or less for moister or drier stuffing)
- Preheat oven to 400 degrees. Grease a 15-cup baking dish with 1 tbsp butter; set aside.
- Heat 10 tbsps butter in large skillet over medium-high heat. Add celery, onions, bay leaf, salt and pepper to taste; cook until golden brown, 18-20 minutes.
- Add sage, marjoram, savory, thyme and nutmeg and cook until fragrant, about 2 minutes. Discard bay leaf.
- Transfer onion mixture to large bowl. Add bread, parsley, and vegetable or chicken stock; season with additional salt and pepper to taste. Add eggs and mix.
- Transfer mixture to prepared dish, press down, and dot with remaining 4 tbsp buttter. Cover with foil and bake for 30 minutes. Uncover and continue baking until deep golden brown on top, about 20 minutes more.