luvcookin posted 02-17-99
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 minutes. 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.
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 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
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