Classic Bread Stuffing With Onions, Celery, and Herbs

Rick Rodgers

• Ready In: 1 hr 45 mins
• Yields: 10 cups

Ingredients

• 8  tablespoons unsalted butter
• 2  medium onions, chopped
• 3  celery ribs, chopped
• 1⁄2 cup  chopped celery leaves (from inner celery ribs)
• 1  lb  firm  white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
• 1⁄4 cup  chopped fresh parsley
• 2  teaspoons poultry seasoning
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 1⁄2-2  cups turkey broth or 1 1⁄2-2  cups chicken broth, as needed

Directions

1. In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
2. Cook, stirring often, until the onions are golden, about 8 minutes.
3. Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
4. Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
5. Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).