Basic Bread Stuffing
Issue date:
November, 2009 Susan Ford, Publisher, Louisiana Cookin'
I think New Orleans-style po'boy bread is the best bread for making stuffing. Tear one pound of bread into 1-inch pieces the night before and allow it to dry out.
Servings:
Makes 10 cups - 1 stick unsalted butter
- 1 large yellow onion, diced
- 3 ribs celery, leafy tops included, diced
- 1 bunch green onions (scallions), diced
- 1 cup minced fresh parsley
- 10 cups stale bread cubes
- 3 cups turkey stock (or boxed reduced sodium chicken broth) or more as needed
- 1+ teaspoons each dried rosemary, thyme, and marjoram
- Salt and freshly ground black pepper to taste
Recipe photo:
Instructions:
Melt butter in large sauce pan over medium heat. Add the yellow onion and celery and cook, stirring from time to time, until the onion begins to soften. Add the green onions and parsley and continue cooking until the onions and celery are soft. Place the bread cubes in a large mixing bowl and scrape the sautéed vegetables over the top. Add dried herbs and salt and pepper, and add 2 cups of broth. Mix thoroughly, adding more broth as necessary to achieve a very moist but not soupy consistency. Taste for seasoning—I tend to like a little more sage and thyme.
Use mixture to stuff turkey, or turn into a buttered 10x13" baking dish and bake until heated through and beginning to brown on top.
Use this recipe as a starting point for something fancier. Add mushrooms or andouille sausage to the vegetable sauté, stir in a pint or two of oysters, use some of the turkey left over from making turkey stock to add texture.
Printer-friendly version
