Classic Bread Stuffing With Sage And Thyme
1 1/2 pounds hearty white sandwich bread, cut into 1/2 -inch cubes 6 tablespoons unsalted butter
2 celery ribs, minced
1 onion, chopped fine
1/4 cup minced fresh parsley
1 1/2 tablespoons minced fresh sage or 1 teaspoon dried
1 1/2 tablespoons minced fresh thyme or 1/2 teaspoon dried
1 1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried
2 1/2 cups chicken broth
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
Adjust oven rack to middle position and heat oven to 300 degrees. Grease 13-by9-inch baking dish. Spread bread onto rimmed baking sheet and bake, stirring occasionally, until bread is dry, 45 minutes to 1 hour. Let bread cool completely on sheet, about 30 minutes.
Increase oven temperature to 400 degrees. Melt butter in 12-inch skillet over medium-high heat. Add celery and onion and cook until softened, about 10 minutes. Stir in parsley, sage, thyme and marjoram and cook until fragrant, about 1 minute. Transfer to very large bowl.
Add dried, cooled bread, broth, eggs, salt and pepper to vegetable mixture and toss to combine. Transfer mixture to prepared baking dish.
Cover with aluminum foil and bake for 25 minutes. Remove foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes and serve.
To make ahead: Stuffing, prepared through transferring it to the prepared dish, can be refrigerated for up to two days.
To bake, continue with final step, increasing covered baking time to 40 minutes.
Serves 8 to 10.
Recipes from “The Complete Make-ahead Cookbook” from America’s Test Kitchen