Recipes for the Web

Barrington Software Incorporated

Classic Bread Stuffing

For a less rich stuffing, omit the last 4 tablespoons of melted butter and add a bit more stock.

Yields 12 to 14 cups.

8 Tbs. butter

3 cups chopped onion

2-1/2 cups chopped celery, including leaves

1 clove garlic, finely chopped

1-1/2 Tbs. chopped fresh sage or 1-1/2 tsp. dried

1-1/2 Tbs. chopped fresh thyme or 1-1/2 tsp. dried

2 tsp. celery seeds

Pinch grated nutmeg

Pinch ground cloves

1 tsp. salt

1-lb. loaf good-quality white bread, cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted

1/2 tsp. freshly ground black pepper

1/2 cup stock, milk, or white wine

In a large skillet over medium heat, melt half the butter. Add the onion, celery, garlic, sage, thyme,

celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 min. Remove

from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with

pepper. Melt the remaining butter. Pour it over the stuffing, along with the stock, and toss to coat.

The stuffing should just hold together when mounded on a spoon.

Stuff the bird following the tips in Don't overstuff the bird. If baking some or all of the stuffing in a

casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have

absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top,

uncover it for the last 15 min. of baking.

From Fine Cooking

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