Classic Bread Stuffing with Onions, Celery, and Herbs

Classic Bread Stuffing with Onions, Celery, and Herbs

makes 10 cups

If you like your stuffing bound a little tighter with eggs, substitute 2 beaten eggs for 1/2 cup of the broth.



8 tbls (1 stick) unsalted butter

2 medium onions, chopped

3 medium celery ribs, chopped

1/2 cup chopped celery leaves (from inner celery ribs)

1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons

1/4 cup chopped fresh parsley

2 tsp poultry seasoning

1 1/2 tsp salt

1/2 tsp freshly ground pepper

1 1/2 to 2 cups turkey or chicken broth, as needed



1. In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.



2. Scrape the vegetables and butter into a large 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. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.