by RICK RODGERS
EPICURIOUS
NOVEMBER 2007
Farmhouse Herb Stuffing
Ingredients
- 8 tbsp unsalted butter
- 2 medium onions cut into 1/4 inch dice (about 3 cups)
- 6 stalks celery with leaves, cut into 1/4 inch dice
- 1 14 ounce package seasoned bread cubes
- 1/3 cup fresh parsley chopped
- 1 tsp celery salt
- 1 tsp dried sage crumbled
- 1 tsp dried rosemary crushed
- 1/2 tsp dried thyme crumbled
- 1/4 tsp salt
- 1/4 tsp Fresh ground pepper
- 1 1/4 cups Turkey stock
Instructions
- In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
- Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
- Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.