Rustic Herb Stuffing

From Bon Appetit, November 2010.

• Ready In: 1 hr 45 mins
• Serves: 8-10

Ingredients

• For Rustic Herb Stuffing Cooked Outside the Bird

• 1  lb  loaf  French bread, country-style with crust, cut into 1-inch cubes (about 11 cups)
• 10  tablespoons butter
• 2  bunches green onions, thinly sliced
• 2  cups  finely chopped celery
• 3⁄4 cup  chopped fresh Italian parsley
• 1  tablespoon  chopped fresh oregano
• 1  tablespoon  chopped fresh sage
• 1  tablespoon  chopped fresh thyme
• 1  large garlic clove, minced
• 1  teaspoon  coarse kosher salt
• 1  teaspoon  freshly ground black pepper
• 1  large  bunch swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
• 3  large eggs
• 3⁄4 cup  low-salt chicken broth (or more)
• 3  ounces parmesan cheese, coarsely-grated (optional)

• For Rustic Herb Stuffing Cooked Inside the Bird

• 15  lbs turkey, brined
•  prepared stuffing (as per the above recipe, prepare as written, but use 1/4 teaspoon coarse salt and 1/2 cup chicken br)
•  additional chicken broth (for moistening stuffing in dish)
•  olive oil

Directions

1. Technique One: Outside the Bird.
2. Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. The payoff? Crispy topping and more stuffing (you can fit more in a pan than in the bird).
3. Technique Two: Inside the Bird.
4. If you want to stuff a turkey, it's best to brine it—that way, the stuffing can cook to a safe temperature without drying out the bird. Start with your favorite brined-turkey recipe, then follow the steps below. You'll end up with moist stuffing that's infused with flavorful turkey juices.
5. Preparation: For Rustic Herb Stuffing Cooked Outside the Bird.
6. Preheat oven to 375°F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
7. Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
8. Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
9. Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
10. For Rustic Herb Stuffing Cooked Inside the Bird.
11. Preheat oven to 350°F Drain turkey. Rinse under cold running water; pat dry.
12. Place stuffing in glass bowl. Microwave on high until instant-read thermometer registers 130°F, stirring occasionally, 5 to 8 minutes. Fill cavities loosely with warm stuffing (do not tie legs). Place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. Chill while turkey roasts.
13. Place turkey on rack in roasting pan; brush with olive oil. Roast until instant-read thermometer inserted into stuffing registers 165°F (thigh will register 170°F), adding water to pan to prevent scorching, about 3 1/2 hours.
14. Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.