Monday, October 14, 2013
This easy bread stuffing recipe never sees the inside of a turkey, so you decide whether to call it "stuffing" or "dressing."
Either way, baking it is actually better than cooking inside the bird because the oven gets the top nice and crisp.
Also, cooking it inside the bird is a major food safety risk.
Either chicken stock or turkey stock will work for this recipe.
You're just looking to moisten the bread cubes before baking. Don't let them get soggy.
Also, if you're adding any nuts or fruit (slivered almonds, raisins, diced apples, etc), do it between steps #4 and #5, just before adding the stock.
Tip: For a delicious cornbread stuffing, substitute cornbread for half the bread in this recipe.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
* 8 slices white bread
*½ cup chopped onion
* ½ cup chopped celery
* ½ stick butter
*2 Tbsp chopped parsley
*1 Tbsp chopped sage, thyme and/or marjoram
*1 cup chicken or turkey stock
Optional: ½ cup walnuts or slivered almonds and/or raisins or diced apples.
* Preheat oven to 400 °F.
* Cut bread into ½-inch cubes.
* Spread bread cubes on a baking sheet and bake for 10 minutes or until lightly golden.
* Give the pan a shake midway through so the cubes brown evenly.
*Remove pan and let the bread cubes cool.
* Melt the butter in a heavy-bottomed saucepan over medium heat.
* Sauté the onion and celery until the onion is slightly translucent. Remove from heat and let cool.
* Transfer the bread cubes, chopped herbs and the cooked celery and onions to a large bowl.
*You'd add the nuts or fruit at this stage too. Give it all a toss to combine.
* Now, drizzle a bit of the stock over the bread cubes and gently mix.
* Repeat until all the bread has been moistened but not too wet. You might not use all of the stock.
* Butter a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy.