Categories: Dressings- Stuffing- Gravies
Ingredients
- 3 Tbsp. olive oil plus more for the pan
- 1 small loaf country bread (about 1 lb.), cut into 1/2-inch pieces, (about 10 cups)
- 2 medium onions, chopped
- kosher salt and pepper
- 2 large carrots, cut into 1/4 inch pieces
- 2 stalks celery, cut into 1/4 inch pieces
- 3 cups low-sodium chicken broth
- 1 cup fresh flat-leaf parsley, chopped
- 2 tsp. fresh thyme leaves
- 2 large eggs, beaten
Directions
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Heat oven to 375 degrees. Oil a 3-quart casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.
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Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, 1 tsp. salt and 1/2 tsp. pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes.
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Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the broth and bring to a boil. Stir in the parsley and thyme.
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Transfer the vegetable mixture to the bowl and toss with the bread. Fold in the beaten eggs. Transfer to the prepared baking dish, cover with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes more.
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Variations:
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Bacon and Chestnut Stuffing:
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Cut 3/4 lb. sliced bacon into 1-inch pieces and cook in a large skillet over medium heat until crisp, about 8 minutes.
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Transfer to a paper towel-lined plate. Add the bacon and 1 cup jarred chestnuts (crumbled) to the bread mixture and toss to combine. Bake as directed.
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Sausage, Dried Cherry and Sage Stuffing:
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Omit the thyme. Cook 3/4 lb. Italian sausage (casings removed) in a skillet over medium heat, breaking it up with a spoon, until no longer pink, about 5 minutes. Stir in 1/4 cup fresh sage (chopped) and 3/4 cup dried cherries.
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Add the sausage mixture to the bread mixture and toss to combine. Bake as directed.
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Apple, Pecan and Dill Stuffing:
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Omit the thyme. Core and cut 1 large Jonagold, Ida Red or Gala apple into 1/2-inch pieces. Add it to the bread mixture along with 1 cup pecans (roughly chopped) and 1/4 cup fresh dill (roughly chopped) and toss to combine. Bake as directed.