- Double Bonus
Classic Bread Stuffing
- Active Time 15m
- Total Time 1h
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.
- 8 tablespoons butter, divided
- 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-pound 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
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, 5-7 minutes. Remove from the heat. In a large bowl, toss the sautéed 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.
Preheat the 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.
Serving size = 1 cup
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
148 calories; 7g total fat; 16mg cholesterol; 318mg sodium; 18g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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