I mentioned at the beginning of the month that I consider myself a Thanksgiving Dinner purist. Give me the straight up traditional version of everything. Don't leave the skins on the mashed potatoes. Don't put anything besides cranberries and sugar in my cranberry sauce. And, for god's sakes, don't add crap to my stuffing!
I also have never cooked it stuffed in the bird. I've always done the oven version. I do enjoy cornbread stuffing. I mean, it's friggin cornbread, after all. How can you not like that? Well, a couple of my children have found a way.
With all that in mind, here is a classic take on Thanksgiving stuffing. As usual, it is quick, simple, and delicious.
Ingredients
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
¼ cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs, beaten
Directions
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Adjust the oven racks to lower- and upper-middle positions.
Grease a 3-quart baking dish.
Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
Reduce heat to 350 degrees F (175 degrees C).
Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes.
Transfer mixture to a large bowl.
Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well.
Transfer mixture to the prepared baking dish; cover with foil.
Bake in the preheated oven until steamy, about 30 minutes.
Remove foil; continue baking until top is crusty, about 10 minutes more.
Serve immediately
コメント