Bread Stuffing With Sage and Thyme Early preparation:
Dry whichever bread you choose by cutting 1/2" slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2" cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 325-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed.
Any of the stuffing can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional l/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8" pan.
Ingredients:
8 Tbs. (1 stick) unsalted butter, plus extra for baking dish
1 large onion, chopped medium (about 1-1/2 cups)
4 medium celery stalks, sliced medium (about 1-1/2 cups)
1/2 tsp. each dried sage, thyme, and marjoram (or 1-1/2 tsp. each minced fresh leaves)
1/3 cup minced fresh parsley leaves
1/3 cup ground black pepper
12 cups dried l/2" cubes from a 1-pound loaf French, potato or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten slightly
1 generous tsp. salt
Preparation:
- Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly.
- Place about 6 cups stuffing in medium microwave-safe bowl and cover with plastic wrap; microwave stuffing on high until stuffing registers 120 to 130 degrees on instant-read thermometer, about 6 minutes. Spoon hot stuffing into cavity of turkey; secure opening with turkey lacers or with skewers and kitchen twine. Meanwhile, place remaining stuffing in buttered 11" by 7" or 9" square baking dish, cover with plastic wrap, and refrigerate until ready to use.
Serves: 10-12 as a side dish.
Bread Stuffing With Ham, Pine Nuts, and Fennel Early Preparation:
- Follow the Bread Stuffing With Sage and Thyme recipe, substituting 1 large cored and thinly sliced fennel bulb for celery and 2 teaspoons dried (or 2 tablespoons minced fresh) basil for sage, thyme, and marjoram; adding 1 cup toasted pine nuts, 1/2 pound smoked ham cut into thin strips, and 1/2 cup finely grated Parmesan along with bread cubes; and reducing salt to 1/2 teaspoon.
Bread Stuffing With Bacon and Apples
Preparation:
- Caramelized onions add tremendous flavor to this stuffing. If you opt to caramelize them, increase the number of onions to 6, slice them thin instead of chopping, and caramelize them in a large pan over medium heat until deep golden brown, about 45 minutes.
- Fry 1 pound sliced bacon, cut into 1/4" pieces, in large skillet over medium heat until crisp and brown, about 12 minutes. Transfer bacon with slotted spoon to paper-towel-lined plate; pour off all but 6 tablespoons fat from pan. Follow Master Recipe for Bread Stuffing With Sage and Thyme, adding 2 peeled, cored Granny Smith apples cut into 1/2" cubes (about 2 cups) to pan with onions and celery; increasing sage to 1-1/2 teaspoons dried or 4-1/2 teaspoons chopped fresh leaves; and adding reserved bacon along with bread cubes. Continue with Master Recipe, drizzling 2 tablespoons melted butter over stuffing before baking.
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