Sage and Onion Bread Stuffing

An amalgamation of Mom’s recipe and Cooks Illustrated, this recipe uses a mixture of fresh and dried herbs and fresh bread cubes to make a very traditionally flavored stuffing.

8 tablespoons (1 stick) unsalted butter, plus extra for baking dish
1 large onion, chopped medium (about 1½ cups)
4 medium celery stalks, diced medium-fine (about 1½ cups)
1 teaspoon dried sage
sprinkling of dried marjoram
sprinkling of dried thyme
1½ teaspoons minced fresh sage
1½ teaspoons minced fresh thyme
½ cup minced fresh parsley leaves
½ teaspoon ground black pepper
12 cups dried ½ inch cubes from one 1-pound loaf French, potato, or challah bread
1 cup chicken stock or low-sodium canned chicken broth (if baking outside of the bird, use 2 c.)
1 generous teaspoon salt
1 c. chopped pecans (optional)

Dry bread by cutting ½-inch 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 ½-inch cubes and allow to dry for another night. Or, to rush the process, dry slices in 225-degree oven until brittle but not brown, 30-40 minutes, then cut into cubes and proceed.
If planning to saute onions for appetizers, plan to cook them at the same time and then pull them out before adding the herb mixture.
Heat butter in large skillet over medium-high heat until fully melted. Add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in dried herbs and cook just until fragrant, about 1 minute, then add fresh herbs and cook for 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.
Follow stuffed turkey instructions to heat stuffing in microwave and stuff the bird.
Pour extra stuffing into a buttered baking dish, cover with foil, and refrigerate. When ready to bake, drizzle with 2 tablespoons melted butter and bake at 400 with foil cover for 25 minutes (350 for 30 minutes if using challah). Remove foil and bake until golden brown crust forms, 15-20 minutes longer.

Recipe byDiane Fruchter Strother
Viewed 175 times

PREP TIME: 0 Start 2 days in advance to dry bread and prep vegetables

TOTAL TIME: 0 about 2 hours

notes:

If time does not permit fussing with the fresh bread cubes, use 1-2 bags of Pepperidge Farms herbed cubed stuffing from the store, adding extra stock to moisten.