Herbed Stuffing

Variations: Sausage and Fennel Stuffing: In a large skillet, sauté 1 pound of bulk sausage until fully cooked (no trace of pink), breaking up into small pieces. Strain and add to the bread stuffing cubes. Substitute the celery with 1 fennel bulb, chopped and sauté with the onion. Add 172 Tbsp. toasted fennel seeds to the broth.Cranberry Pecan Stuffing: Increase the sage to 2 tsp. After adding the broth, fold in 1/2 cups dried cranberries and 1/2 cups chopped toasted pecans.

8 Servings

Ingredients

  • 14 oz. bag Bread stuffing cubes
  • 1 tsp Thyme fresh, chopped
  • 1 tsp Sage fresh, chopped
  • 1 tbsp Parsley fresh, chopped
  • 4 oz. Butter unsalted
  • 2 Onions small dice
  • 3 Celery stalks small dice
  • 2 Garlic cloves minced
  • 2 c Chicken or turkey stock unsalted, plus 12 cup extra
  • 1 Chicken bouillon cube
  • 1/2 Black pepper freshly ground
  • To taste Salt

Instructions

1

Place the bread stuffing and herbs in a large bowl and set aside. Butter a 3 quart casserole dish or a 9x13 pan. Pre-heat oven to 350°F.

2

In a 12" skillet, melt the butter then add the onions, celery and garlic and sweat over medium heat until tender, about 10-15 minutes.

3

Add the chicken stock, bouillon cube and pepper; bring to a boil. Remove from heat and pour over the bread stuffing. Stir to combine thoroughly. If not baking at this step, spread out onto a sheet pan and chill thoroughly; keep refrigerated until ready to use.

4

Transfer stuffing to a buttered casserole dish and drizzle with the additional 1/2 cup stock. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until top is golden and crispy. Serve immediately.