![]() Uncover dressing continue to bake until set and top is golden brown and crisp, 35–45 minutes longer.ĭo ahead: Dressing can be baked (before browning) 1 day ahead uncover and let cool, then cover and chill. ![]() Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, 35–40 minutes. Add to bread mixture fold gently until thoroughly combined. Whisk 2 large eggs and remaining 1¼ cups low-sodium chicken broth in a small bowl. Drizzle in 1¼ cups low-sodium chicken broth and toss gently. Add to bowl with bread stir in ½ cup chopped flat-leaf parsley, 2 Tbsp. Stir often until just beginning to brown, about 10 minutes. Meanwhile, melt ¾ cup unsalted butter in a large skillet over medium-high heat add 2½ cups chopped yellow onions and 1½ cups ¼" slices celery. Bake, stirring occasionally, until dried out, about 1 hour. good-quality day-old white bread, torn into 1" pieces (about 10 cups), in a single layer on a rimmed baking sheet. Grease a 13x9x2" baking dish with unsalted butter and set aside. If you want to mix it up with other kinds of bread (we see you, brioche and cornbread!) or without any bread at all, we’ve got plenty more homemade stuffing recipes to choose from. But we won’t concede on the fresh herbs: Fresh parsley, sage, rosemary, and thyme ( sing it with us) make this classic stuffing stand out more than their dried counterparts ever could-and they’re helpful to have on hand for other holiday classics. We recommend making chicken stock (or turkey stock) ahead of time, if possible if you’re short on time, store-bought chicken broth is fine (go low-sodium to keep the salt in check). Just avoid packaged sandwich bread, which isn’t sturdy enough to stand up to the stuffing treatment. You could also choose sourdough bread such as pain de champagne. Italian or French bread, like a pane Pugliese, boule, or miche, work well. Those irregular crags make for a more interesting texture than uniform squares and give the finished stuffing an appealing rustic look. ![]() The recipe eschews tidy little dried bread cubes in favor of ragged chunks of torn crusty white bread. (It also allows you to cook your turkey as you wish, without fear of the bread stuffing soaking in turkey juices that never reach a safe temperature.) This method is key to achieving the crispy, golden brown crust and buttery, custardy center the Thanksgiving side dish is known for. But since it’s cooked outside the bird in a casserole dish-not inside the cavity of a turkey-it is technically more of a dressing. You’ve noticed we’re referring to this recipe as Thanksgiving stuffing. As former BA test kitchen director Carla Lalli Music says, it’s “everything you want about stuffing-straight down the middle.” ( Catch her making it here.) Cooking an entire Thanksgiving dinner is time-intensive enough, so this rather traditional stuffing gets right to the point, maximizing flavor and texture. A decade after Victoria Granoff introduced this classic stuffing recipe, it remains a staff and fan favorite.
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