![]() ![]() Add white wine, and cook until reduced by about half, 3 to 4 minutes.Ĥ. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add celery, and season with salt and pepper. Season with salt and pepper and cook, stirring occasionally until onions are totally softened, 10 to 12 minutes.ģ. Once butter has melted, add the garlic and onions. In a large skillet over medium-high heat, combine olive oil and butter. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until dried out (but not browned) on the outside.Ģ. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. 1 large loaf good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds) ½ cup olive oil 8 tablespoons (1 stick) unsalted butter 8 garlic cloves, thinly sliced 2 medium yellow onions, thinly sliced (or 2 large leeks, thinly sliced) Kosher salt and freshly ground black pepper 4 cups celery, chopped, leaves reserved for garnish if available 1 cup dry white wine 2 ½ cups low-sodium chicken, turkey or vegetable broth 3 large eggs 1 cup finely chopped parsley or celery leaves ½ cup finely chopped chives 2 tablespoons finely chopped marjoram, oregano or thyme (optional)ġ. Don’t skip the second bake-that’s when the magic (crispiness) happens. This stuffing is a perfect food and if you don’t like celery, I’m sorry! Sure, you could use fennel instead, but don’t leave the vegetable out altogether-it provides flavor (fantastic flavor if you ask me), but also moisture to prevent the stuffing from drying out. ![]() LEFTOVERS: I am going to give you suggestions for how to reheat (in a baking dish, in a cast-iron or regular skillet are best), plus a recipe for this stuffing omelet (you’ll have to wait till next week for that one). ![]() If it can go into the oven, you can put your stuffing inside of it (except your turkey- don’t do that!). If you have, please let me know in the comments!īAKING VESSEL: You can bake it in ANY OVEN SAFE DISH you fancy (cast iron, loaf pan, cake pan, pyrex, pie plate- just make sure there’s enough depth so the stuffing doesn’t dry out). GLUTEN-FREE: I have no idea!! Have never tested this stuffing recipe w GF bread. Vegan? Swap vegetable broth for turkey/chicken, use more olive oil or your favorite butter replacement for the butter, leave the egg out altogether- it will not have that same custardy texture, but it will still be fluffy, rich, and delicious. ![]() VEGETARIAN/VEGAN: Vegetarian, easy, just use vegetable stock instead of turkey/chicken. HATE CELERY? I can’t believe you’re still subscribed! Sure, you can leave out the celery, just replace it with something like leeks or fennel (if you don’t hate fennel!) Plus, after all that sauteing and sweating, those vegetables will cook down to about half their size, so don’t you worry about it all fitting in that dish. Do not skip on the vegetables! They add flavor, but also moisture to the stuffing, and what else is there to live for other than stuffing that is moist on the inside and crunchy on the outside. THE VEGETABLES: One person remarked that it seems like a LOT of vegetables for one pound of bread, and they are correct! It is a lot of vegetables for one pound of bread, but it’s also the right amount (it’s called stuffing, not baked bread? Unless you think that since the stuffing doesn’t go into the bird, it’s actually dressing, and then you can call it whatever you want, but I’m going with stuffing). Also, yes: you can dry the bread out in a 325° oven if you didn’t have time to tear it 24 hours in advance. any crusty loaf of bread works: ciabatta, sourdough, miche, campagne loaf, etc. THE BREAD: tear, never cut your bread (think the texture of english muffin nooks and crannies vs. THINGS TO KNOW WHEN MAKING STUFFING (I’ll keep this short and sweet because I address most of the FAQ’s in the video!): ![]()
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