WEEKDAYS 1e|12c|p

Back to Basics Stuffing

Michael Symon
Servings: 10
2+ hr

Thanksgiving Stuffing

  • Ingredients
  • step-by-step directions
Back to Basics Stuffing
  • 2 Peasant loaves (crust removed, cut into cubes, toasted)
  • 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)
  • 2 cloves garlic (minced)
  • 1 stalk celery (small dice)
  • 1/4 cup flat leaf parsley (chopped)
  • 1 cup walnuts (toasted)
  • 1 tablespoon salt
  • Put the toasted, cubed bread into a large bowl.
  • In a separate bowl, whisk together eggs, chicken stock, heavy cream, and orange juice and zest and pour over bread mixture.
  • Heat a large sauté pan over medium heat and add olive oil. When the oil is hot, add onion, garlic and celery, and sauté for 2 minutes. Add the remaining ingredients and cook for 1 more minute, stirring ingredients together. Add vegetable mixture to the bread mixture and mix everything together thoroughly. Transfer mixture to a lightly oiled 9"x13" baking dish and allow to cool. Cover with foil and refrigerate overnight.
  • The next day, preheat oven to 375ºF. 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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