Basic Stuffing

"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."
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
1hr 25mins
Ingredients:
15
Serves:
6
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ingredients

  • 221.85 ml butter
  • 6 celery ribs, finely chopped
  • 2 onions, finely chopped
  • 1 bay leaf
  • kosher salt
  • black pepper (freshly ground)
  • 14.79 ml sage, finely chopped
  • 9.85 ml marjoram, finely chopped
  • 9.85 ml savory, finely chopped
  • 9.85 ml thyme, finely chopped
  • 2.46 ml nutmeg, grated
  • 2365.9 ml white bread (toasted, 1/2 inch cubed and crustless)
  • 118.29 ml parsley, finely chopped
  • 2 eggs, beaten
  • 354.88 ml vegetable stock (more or less for moister or drier stuffing) or 354.88 ml chicken stock (more or less for moister or drier stuffing)
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directions

  • 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.

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RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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