1 lb firm white bread, cut into 1/2" cubes and dried overnight or in the oven
1/4 cup fresh parsley, chopped
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon black pepper, fresh ground
2 cups turkey broth, or chicken
Directions:
Preheat oven to 350 degrees F.
In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy.
Transfer stuffing to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover, and bake for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
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Classic Stuffing
Serves 8
Ingredients:
8 tablespoons unsalted butter
2 onions, chopped
3 celery ribs, chopped
1/2 cup chopped celery leaves
1 lb firm white bread, cut into 1/2" cubes and dried overnight or in the oven
1/4 cup fresh parsley, chopped
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon black pepper, fresh ground
2 cups turkey broth, or chicken
Directions:
Preheat oven to 350 degrees F.
In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy.
Transfer stuffing to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover, and bake for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
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