Prep 1 hr
Cook 1 hr
A great old fashioned stuffing recipe to serve with your Thanksgiving Turkey! From Bon Apetit.
- 1 1⁄2 loaves crusty country-style white bread, cut into 1/3 to 1/2 inch cubes (14-to 15-ounce loaves, about 10 cups)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 cups finely chopped celery
- 2 tablespoons chopped fresh sage
- 1⁄2 cup dry white wine
- 1 lb ground pork
- 1⁄2 cup packed chopped fresh parsley
- 1⁄2 cup packed chopped celery leaves
- 3 large eggs
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground black pepper
- 1 cup canned low sodium chicken broth (about)
- Preheat oven to 350.
- Spread bread on 2 large rimmed baking sheets.
- Bake until golden brown, stirring occasionally, about 30 minutes.
- Transfer to a large bowl.
- Melt butter with oil in heavy large skillet over medium-high heat.
- Add onions and celery and saute until tender, about 8 minutes.
- Add sage; saute 1 minute.
- Add wine.
- Boil until wine evaporates, about 1 minute.
- Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes.
- Cool slightly.
- (Bread and pork mixture can be prepared 1 day ahead. cover seperately. Store bread at room temperature; refrigerate pork mixture.) Stir pork mixture, parsley and celery leaves into bread cubes.
- Whisk eggs, salt, nutmeg and pepper in medium bowl.
- Mix into stuffing.
- To bake stuffing in Turkey: Loosely fill main turkey cavity with stuffing.
- Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
- Generously butter glass or ceramic baking dish.
- Spoon remaining stuffing into dish.
- cover with buttered foil, buttered side down.
- Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- Uncover stuffing.
- Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish: Preheat oven to 350.
- Generously butter a 13x9x2-inch square glass or ceramic baking dish.
- Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish.
- Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
- Uncover and bake until top is crisp and golden, about 20 minutes longer.
My bread was cubed rather large and may have deterred from the appearance I was after. Served the leftovers as the base of a shepherds pie.
Sounds like what my late Bohemian father-in-law used to make It was very good.