Classic Bread Stuffing With Onions, Celery, and Herbs |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Rick Rodgers Ingredients:
8 tablespoons unsalted butter |
2 medium onions, chopped |
3 celery ribs, chopped |
1/2 cup chopped celery leaves (from inner celery ribs) |
1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven) |
1/4 cup chopped fresh parsley |
2 teaspoons poultry seasoning |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1 1/2-2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed |
Directions:
1. In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
2. Cook, stirring often, until the onions are golden, about 8 minutes.
3. Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
4. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy.
5. Transfer stuffing to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
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