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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Sure it’s easy to produce meaty bread stuffing when it cooks in the bird, but we didn’t want the hassle of filling the bird and returning the parcooked mixture to the oven. To make an easy casserole of equally flavorful stuffing, we took a long look at our ingredient list and considered what was essential. Onion and celery were a must, but poultry seasoning took the place of the bevy of herbs that season many stuffings. For the liquid, we got the meatiest flavor not only from using all chicken broth, but also by reducing some of the broth to concentrate its flavor. Finally, a nutty browned butter provided richness and a crisp topping to our classic stuffing.
2. Serves 10 to 12
3. Use a hearty white sandwich bread, such as Arnold Country Classics White Bread (our taste-test winner).
4. INGREDIENTS
5. pounds hearty white sandwich bread cut into 1/2-inch pieces
6. tablespoons unsalted butter, cut into 16 pieces
7. onions, chopped fine
8. celery ribs, chopped fine
9. teaspoons poultry seasoning
10. /4teaspoons salt
11. teaspoon pepper
12. cups low-sodium chicken broth
13. INSTRUCTIONS
14. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Divide bread between 2 rimmed baking sheets and bake until golden brown, 50 to 55 minutes, stirring bread and switching and rotating sheets halfway through. Cool completely on baking sheets, then transfer to large bowl.
15. Melt butter in 12-inch skillet over medium-low heat. Cook, stirring constantly, until butter is nutty brown, 5 to 7 minutes. Reserve 3 tablespoons browned butter in small bowl. Add onions and celery to skillet, increase heat to medium, and cook until browned, 12 to 15 minutes. Stir in poultry seasoning, salt, and pepper and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with toasted bread.
16. Increase oven temperature to 425 degrees. Add 2 cups broth to now-empty skillet and cook over high heat, scraping up any browned bits, until reduced to 1 cup, 6 to 8 minutes. Combine remaining 4 cups broth and reduced broth with vegetable-bread mixture and let sit for 10 minutes, stirring once. Transfer stuffing to 13 by 9-inch baking dish and press into even layer. Drizzle reserved browned butter evenly over top and bake on upper-middle rack until golden brown and crisp, 35 to 45 minutes. Let cool for 15 minutes. Serve.
17. Make Ahead: Stuffing without butter topping can be refrigerated in baking dish, covered with aluminum foil, for up to 1 day. To finish, remove foil, drizzle with melted reserved browned butter, re-cover, and bake for 10 minutes. Uncover and bake until stuffing is heated through and top is golden brown, 35 to 40 minutes.
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