Herbed Stuffing

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Initial version

Authored by Steve
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.