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Active Time: 15 Minutes
Total Time: 1 Hour
Yield: 14 cups
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| Turkey is supposed to be the star of the holiday table, but a great stuffing can steal the show. For a less rich stuffing, omit the last 4 tablespoons of melted butter and add a bit more stock. |
RECIPE INGREDIENTS
| 8 tablespoons butter |
| 3 cups chopped onion |
| 2 1/2 cups chopped celery, including leaves |
| 1 clove garlic, finely chopped |
| 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoon dried |
| 1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoon dried |
| 2 teaspoons celery seeds |
| Pinch grated nutmeg |
| Pinch ground cloves |
| 1 teaspoon salt |
| 1-lb. loaf good-quality white bread, cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted |
| 1/2 teaspoon freshly ground black pepper |
| 1/2 cup stock, milk, or white wine |
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DIRECTIONS
In a large skillet over medium heat, melt half the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sauteed vegetables with the bread cubes. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the stock, and toss to coat. The stuffing should just hold together when mounded on a spoon.
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Preheat oven to 375 degrees F.
Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock, milk or white wine over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
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Serving size = 1 cup
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 14 cups
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| Carbohydrates, Total: |
18g |
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