Basic Bread Stuffing Additions

By ClaudiaJan

Chorizo Almond Stuffing -
To onion celery mixture, add 4 oz. dried chorizo, cut into half moons, 1 cup roughly chopped almonds, 2 tab. fresh oregano leaves and 1 tab. lemon zest.

Cherry Pecan Stuffing -
add 1 cup packed dried tart cherries, 1 cup roughly chopped toasted pecans, 2 tab. sage leaves chopped and 1 tab. crushed fennel seed.

Walnut Herb Stuffing -
add 1 cup each golden raisins and roughly chopped walnuts, 2 tab. chopped fresh sage and 1 tab. each of oregano, rosemary and thyme leaves.

Ingredients

• 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
• 3 tablespoons unsalted butter, plus more for baking dish
• 1 medium yellow onion, diced medium
• 2 large celery stalks, diced medium
• 4 garlic cloves, roughly chopped
• Coarse salt and ground pepper
• 1/2 cup roughly chopped fresh parsley leaves
• 3 large eggs, lightly beaten
• 3 cups low-sodium chicken broth

Details

Servings 8
Preparation time 35mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.

Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.

Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.