EMERIL LAGASSE'S JUST-RIGHT STUFFING

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"This is my favorite basic stuffing. You could make it even more basic by skipping the bacon, but you know how I feel about pork fat! Regardless, the proportions have been worked out to perfection. So you'll end up with a stuffing that's not too wet and not too dry -- just right!" Emeril Lagasse

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  • 8

Ingredients

  • 1 tsp. butter, softened, plus 2 Tbsp., melted
  • 1-1/3 cup low-sodium chicken broth
  • 1 large egg
  • 1/3 cup finely chopped fresh parsley
  • 3 Tbsp finely sliced green onions
  • 3 Tbsp. cream
  • 1-1/2 Tbsp. finely chopped fresh sage leaves
  • 8 to 10 cups day-old French bread, cut into 1/2-inch cubes
  • 1/3 lb. bacon (about 5 slices), cut into 1/2-inch pieces
  • 2 cups chopped yellow onions
  • 1-1/3 cup chopped celery
  • 2 tsp. poultry seasoning (we used Emeril's chicken rub)
  • Rounded 1/2 tsp. salt
  • Rounded 1/2 tsp. freshly ground black pepper
  • 1-1/2 Tbsp minced garlic

Preparation

Step 1

HEAT the oven to 400 degrees F. Grease a 9" x 9" or equivalent baking dish with 1 teaspoon butter.

WHISK the chicken broth, egg, parsley, green onions, cream, and sage. Add the bread and stir to combine.

HEAT a large skillet or medium pot over high heat. Add the bacon and cook, stirring frequently, until crisp, about 5 minutes. Add the yellow onions, celery, poultry seasoning, salt, and pepper and cook, stirring occasionally, until the vegetables soften, about 10 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and add to the bread mixture. Stir to combine. Pour the mixture into the prepared baking dish. Drizzle the 2 Tablespoons melted butter over the top of the bread mixture.

Bake until golden brown, about 30 minutes. Cool if using as stuffing or serve warm as a side dish.

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