Simple Stuffing

By cindyandmojo

Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.

Ingredients

• 2.00 loaf(s) (10 ounces each) Italian bread, torn into bite-size pieces
• 4.00 tablespoon(s) butter, room temperature, plus more for baking dish
• 4.00 stalk(s) celery, thinly sliced
• 4.00 shallots, minced
• 2.00 clove(s) garlic, minced
• Coarse salt
• Ground pepper
• 1/2 cup(s) dry white wine
• 1/2 cup(s) parsley leaves, chopped
• 3.00 large eggs, lightly beaten
• 2.00 can(s) (14 1/2 ounces each) reduced-sodium chicken broth

Details

Servings 8
Preparation time 30mins
Cooking time 80mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 400 degrees F. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.

To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).

Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.