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Michael Symon's Basic Stuffing

Basic Stuffing Michael Symon
Thanksgiving Stuffing
skill level
Easy
time
Over 120min
servings
10
cost
$
Contributed by :
Basic Stuffing Recipe: Personalize this basic stuffing recipe to your liking. Think: whole wheat bread, sausage, dried fruit, etc.
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ingredients
  • 2 loaves Peasant Loaf (no crust/toasted/cut into cubes)
  • 2 Eggs
  • 2 cups Chicken Stock (plus more if needed)
  • 1/2 cup Heavy Cream
  • Zest and Juice of 2 Oranges
  • 2 tablespoons Olive Oil
  • 1 Red Onion (small dice)
  • 1 Stalk Celery (small dice)
  • 2 cloves Garlic (minced)
  • 1/4 cup Flat Leaf Parsley (chopped)
  • 1 cup Walnuts (toasted)
  • 1 tablespoon Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 loaves Peasant Loaf (no crust; toasted; cut into cubes)
    2 Eggs
    2 cups Chicken Stock (plus more if needed)
    1/2 cup Heavy Cream
    Zest and Juice of 2 Oranges
    Put the toasted, cubed bread into a large bowl. Whisk together eggs, chicken stock, heavy cream, and orange juice and zest and pour over bread mixture. 
  • 2
    2 tablespoons Olive Oil
    2 cloves Garlic (minced)
    1 Red Onion (small dice)
    1 Stalk Celery (small dice)
    1/4 cup Flat Leaf Parsley (chopped)
    1 cup Walnuts (toasted)
    1 tablespoon Salt
    Heat a large sauté pan over medium heat and add olive oil. When the oil is hot, add garlic, onion, and celery and sauté for 2 minutes. Add the remaining ingredients and cook for 1 more minute, stirring ingredients together.
  • 3
     
    Add vegetable mixture to the bread mixture and mix everything together thoroughly. Transfer to a lightly oiled 9 x 13 baking dish and allow to cool. Cover with foil and refrigerate overnight.
  • 4
     
    The next day, preheat oven to 375F. Check stuffing and add more stock if it seems too dry. Bake for 30 minutes covered. Remove the foil cover and bake another 15 minutes, or until golden brown.

    Helpful Tips:
    1. The onion and the celery slices should be the same size.
    2. Regardless of the type of bread you choose, cube and toast it to remove all the moisture. Dry bread will better absorb the stuffing mixture.
    3. Refrigerate the stuffing in the dish the day before you bake so all the ingredients meld together.
    4. Bake the stuffing with the foil on, and remove the foil for the last 15 minutes. That way, the stuffing stays moist on the bottom and crunchy on the top.
 
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