Simple Stuffing Recipe
MAKE-AHEAD TIP: Dry the bread cubes and cook the veggies a day ahead of time.
This can be stuffed into a turkey before baking, or baked in a casserole dish by itself.
WHAT YOU NEED:
- 2 loaves Italian bread (about 10 oz each), torn into bite-size pieces
- 4 Tbs butter at room temperature, plus more for baking dish
- 4 celery stalks, thinly sliced
- 3 or 4 green onions, minced
- 2 garlic cloves, minced
- coarse salt
- ground pepper
- 1/2 c. dry white wine
- 1/2 c. parsley leaves, chopped
- 3 eggs, beaten lightly
- 2 cans (approx 14 oz each) reduced-sodium chicken broth
WHAT YOU DO:
Preheat oven to 400ºF. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, green onions, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes. Add wine, and cook until evaporated, 3-5 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 tsp salt and 1/4 tsp pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should be no liquid in the bottom of the bowl).
IF USING TO STUFF A TURKEY: Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
IF BAKING THE STUFFING BY ITSELF: Butter a casserole dish, and fill with stuffing. Cover with foil and bake at 400°F for 45 minutes, then uncover and cook approximately 20 more minutes or so, until the top is golden brown and the inside is cooked.