Stuffing

By NicoleS

Ingredients

• 6 Tbps unsalted butter, plus more for the baking dish and foil
• 1 large loaf Italian bread (about 1 pound), cutinto 3/4-inch pieces (about 16 cups)
• 2 medium onions, chopped
• 4 celery stalks, thinly sliced
• Kosher salt and black pepper
• 1/2 cup dry white wine
• 2-1/2 cups low-sodium chicken broth
• 2 large eggs, beaten

Details

Servings 8

Preparation

Step 1

1. Heat oven to 375°f. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10-12 minutes. Add the wine and cook until evaporated, 2-4 minutes; transfer to a large bowl and let cool for 10 minutes.

3. Add the bread, broth, eggs, and 1/2 teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutues. Uncover and bake until browned, 20-30 minutes more.

Sausage and Sage Variation:
Brown 1 pound Italian or breakfast sausage (casings removed) in 1 tablespoon olive oil in a skillet over medium-high heat, 8-10 minutes. In step 3, to the bread mixture add the sausage, 1/2 cup chopped parsley, and 3 tablespoons chopped sage.

Caramelized Onion & Herb Variation:
In step 2, omit the celery and use 6 onions (halved and thinly sliced instead of chopped). Cook over medium-low heat, stirring occasionally, until deep golden brown, about 1 hour. In step 3, to the bread mixture add 1/4 cup chopped chives and 1 tablespoon thyme leaves.

Mushroom and Rosemary Variation:
In batches, brown 2 pounds quartered cremini mushrooms in 3 tablespoons olive oil in a skillet over medium heat, 8-10 minutes. In step 2, substitute 3/4 cup sherry for the wine. In step 3, to the bread mixture add the mushrooms, 1/2 cup chopped parsley, and 1 tablespoon chopped rosemary.

Fennel and Apricot Variation:
In step 2, substitute 1 bulb fennel (quartered, cored, and thinly sliced) for the celery. In step 3, to the bread mixture add 1 1/2 cups quartered dried apricots and 1/4 cup roughly chopped fennel fronds.