Bread stuffing with fresh herbs

fine cooking oct/nov 2009 pg33

Photo by Cathy T.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. crusty Italian or French bread, art into 1/2-inch cubes (10 to 12 cups)

  • 2

    oz. (4 Tbs.) unsalted butter; more for the pan

  • 2

    medium-large yellow onions, cut into medium dice

  • 2

    medium celery stalks (or 3 celery heart stalks), cut into medium dice ,3/4 cup)

  • 2 to 3

    cups lower-salt chicken broth

  • 1/3

    cup finely chopped fresh flat-leaf parsley

  • 1

    Tbs. finely chopped fresh sage

  • 1

    Tbs. finely chopped fresh thyme

  • 2

    large eggs, lightly beaten

  • Kosher salt and freshly ground black pepper

Directions

Spread the bread cubes in a single layer - a large rimmed baking sheet. Let dry overnight. Position a rack in the centre of the oven and heat the oven to 400°F. Bake the bread cubes until light golden-brown, 12 to 15 minutes. Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Let cool. (The recipe may be prepared to this point up to 6 hours ahead.) In a large bowl, mix the bread cubes with the cooked vegetables, 2 cups of the broth, the parsley, sage, thyme, eggs, 3/4 tsp. salt. and 1/2 tsp. pepper. If the liquid isn't immediately absorbed by the bread, toss occasionally for a few minutes until it is. If the liquid is immediately absorbed, toss in another 1/2 cup broth. The bread should be moist but not soggy. If necessary, add the remaining 1/2 cup broth. Butter a 3-quart baking dish (13x9-inch works well). Transfer the bread mixture to the dish, cover with foil. and bake at 400°F until heated through, 25 to 30 minutes. Remove the foil and continue to bake until the top is slightly browned and crusty, about 20 minutes more.

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