Classic Stuffing

Name: Classic Stuffing
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 15 tbsp. butter; 6 ribs celery, finely chopped; 2 onions, finely chopped; 1 bay leaf; Kosher salt and freshly ground black pepper; 1 tbsp. finely chopped sage; 2 tsp. finely chopped marjoram; 2 tsp. finely chopped savory; 2 tsp. finely chopped thyme; 1 ⁄ 2 tsp. grated nutmeg; 10 cups crustless, toasted, and 1/2"-cubed white bread; 1 ⁄ 2 cup finely chopped parsley; 3 cups chicken or vegetable stock; 2 eggs, beaten

Serves
serves 6-8

VANESSA REES

Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.

Ingredients

15 tbsp. butter
6 ribs celery, finely chopped
2 onions, finely chopped
1 bay leaf
Kosher salt and freshly ground black pepper
1 tbsp. finely chopped sage
2 tsp. finely chopped marjoram
2 tsp. finely chopped savory
2 tsp. finely chopped thyme
¹⁄₂ tsp. grated nutmeg
10 cups crustless, toasted, and 1/2"-cubed white bread
¹⁄₂ cup finely chopped parsley
3 cups chicken or vegetable stock
2 eggs, beaten

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Instructions

Step 1

Heat oven to 400°. Grease a 15-cup baking dish with 1 tbsp. of the butter; set aside.

Step 2

Heat 10 tbsp. of the butter in a large skillet over medium-high heat. Add celery, onions, bay leaf, and salt and pepper to taste; cook until golden brown, 18–20 minutes.

Step 3

Add sage, marjoram, savory, thyme, and nutmeg and cook until fragrant, about 2 minutes. Discard bay leaf. Transfer onion mixture to a large bowl. Add bread, parsley, and chicken stock and season with salt and pepper to taste.

Step 4

Add eggs and mix. Transfer mixture to prepared dish, press down, and dot with remaining 4 tbsp. of butter. Cover with foil; bake for 30 minutes. Uncover and continue baking until deep golden brown on top, about 20 minutes more.