Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Easy-Bake Herbed Stuffing
Stuffing may well be the best part of Thanksgiving, a sponge to soak up gravy and any stray melting butter that escapes the mashed potatoes. But mincing and sautéing the aromatics that help turn bland bread tasty is tiresome. We speed things up – and maximize flavor – by giving butter, fresh herbs and raw shallots a whiz in the food processor, then using the resulting paste to season bread cubes while they toast in the oven. We found that any sturdy, high-quality sliced sandwich bread from the grocer worked well here. As the bread bakes, the raw bite of the shallots cooks off leaving behind a mellow tang. Chopped celery is tossed with melted butter and mixed into the bread, softening as the cubes toast. The mixture then is moistened with low-sodium chicken broth and a touch of cream before being baked to create a relatively carefree stuffing that will satisfy even the strictest traditionalists.
Ingredients
-
1
cup finely chopped celery
-
8
tablespoons (1 stick) salted butter, melted
Directions

Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT