Classic Stuffing

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 stick unsalted butter, plus more for the baking dish
  • 1 onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 3 cups low-sodium chicken or turkey broth
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
  • 2 tablespoons fat from the turkey drippings (or butter)
  • 1/2 teaspoon paprika
Directions
  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.

  • Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.

  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

  • You can assemble this stuffing the day before - keep in the fridge until baking.

  • Photograph by Ryan Dausch


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