8
tablespoons (1 stick) unsalted butter
2 medium
onions, cut into 1/4-inch dice (about 3 cups)
6 stalks
celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
1
(14-ounce) package seasoned bread stuffing cubes
1/3 cup
fresh parsley, chopped
1
teaspoon celery salt
1
teaspoon dried sage, crumbled
1
teaspoon dried rosemary, crushed
1/2
teaspoon dried thyme, crumbled
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1 1/4 cups hot Homemade Turkey
Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing
outside of turkey
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
Transfer
to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary,
thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
If
using to stuff turkey: Use immediately to fill cavities and spread remainder in
baking dish as directed in recipe .
If
baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart
casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle
with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through,
about 30 minutes. Uncover and bake until top is slightly crisp and golden,
about 10 minutes longer. Serve immediately.
Variations:
Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
Dried
Apricot and Pecan Stuffing: Dried fruit
are better than fresh in stuffing because the latter get soggy with long
baking. Preheat oven to 350°F. Spread 1 1/2 cups (6 ounces) pecans on rimmed
baking sheet and toast, stirring occasionally, until browned and fragrant,
about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups
diced dried apricots and hot water to cover. Soak until apricots plump, about
30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans
with other ingredients in large bowl.
Epicurious Test-Kitchen
Tips:
Warm, moist stuffing is
an optimal environment for bacteria such as salmonella or E. coli to multiply,
so it's important to follow safe procedures. Be sure to make the stuffing at
the last minute so it can go into the bird warm. This helps it move above the
"danger zone" (the optimal temperature range for bacteria growth)
more quickly during roasting. Stuffing baked outside of the turkey can be
spread in the baking dish and refrigerated for a few hours while the turkey
roasts, but it should be made on the same day as baking.
• Stuffing baked outside of the turkey won't be
soaked in the turkey's juices, so extra stock is drizzled on top to keep it
moist.
Makes 8 Servings
Epicurious
November 2007
