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A carefree stuffing to satisfy even the strictest traditionalists
Milk Street Bowtie Easy-Bake Herbed Stuffing

Easy-Bake Herbed Stuffing

2¼ hours 30 min active

Free

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.

1 cup finely chopped celery
8 tablespoons (1 stick) salted butter, melted
8 ounces shallots, peeled
⅓ cup lightly packed fresh sage leaves
2 tablespoons lightly packed fresh thyme leaves
1½ teaspoons kosher salt
1 teaspoon ground black pepper
1½ pounds sturdy white sandwich bread, cut into ¾-inch cubes
3 cups low-sodium chicken broth
½ cup heavy cream
½ cup chopped fresh flat-leaf parsley
Ingredients
  • 1

    cup finely chopped celery

  • 8

    tablespoons (1 stick) salted butter, melted

  • 8

    ounces shallots, peeled

  • cup lightly packed fresh sage leaves

  • 2

    tablespoons lightly packed fresh thyme leaves

  • teaspoons kosher salt

  • 1

    teaspoon ground black pepper

  • pounds sturdy white sandwich bread, cut into ¾-inch cubes

  • 3

    cups low-sodium chicken broth

  • ½

    cup heavy cream

  • ½

    cup chopped fresh flat-leaf parsley

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Sides

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Easy-Bake Herbed Stuffing

Get Ready to Cook

8

Servings

2¼ hours

30 min active

Tip

Don’t use regular chicken broth. Make sure to use low-sodium, otherwise you’ll end up with an oversalted stuffing. Of course, homemade chicken or turkey stock is even better.

Ingredients
  • 1

    cup finely chopped celery

  • 8

    tablespoons (1 stick) salted butter, melted

  • 8

    ounces shallots, peeled

  • cup lightly packed fresh sage leaves

  • 2

    tablespoons lightly packed fresh thyme leaves

  • teaspoons kosher salt

  • 1

    teaspoon ground black pepper

  • pounds sturdy white sandwich bread, cut into ¾-inch cubes

  • 3

    cups low-sodium chicken broth

  • ½

    cup heavy cream

  • ½

    cup chopped fresh flat-leaf parsley

Step 1 of 4

Make the Shallot-Herb Paste

1
cup finely chopped celery
1
tablespoons (1 stick) salted butter, melted
8
ounces shallots, peeled
cup lightly packed fresh sage leaves
2
tablespoons lightly packed fresh thyme leaves
teaspoons kosher salt
1
teaspoon ground black pepper

Heat the oven to 325°F with racks in the upper middle and lower middle positions.


In a bowl, toss the celery with 1 tablespoon of the butter; set aside.


In a food processor, combine the shallots, sage, thyme, salt, pepper and remaining butter. Process to form a smooth paste, about 30 seconds, scraping the bowl as needed. 


In a large bowl, combine the bread and shallot-herb paste, tossing gently. 

Step 2 of 4

Fold in the Celery and Bake

pounds sturdy white sandwich bread, cut into ¾-inch cubes

Fold in the celery, then divide the mixture between 2 rimmed baking sheets. Bake until the celery is tender and bread is crisp and golden, 50 to 60 minutes, stirring the bread and switching and rotating the pans halfway through. Let cool slightly.


At this stage the bread mixture can be cooled, bagged and stored for a day. 


When ready to proceed, increase the oven temperature to 400°F.

Step 3 of 4

Soak the Bread with Broth and Cream

3
cups low-sodium chicken broth
½
cup heavy cream
½
cup chopped fresh flat-leaf parsley

Transfer the bread mixture to a large bowl, scraping any browned bits off the sheet pans. Fold in the broth, cream, and parsley; let sit for 10 minutes, stirring occasionally.

Step 4 of 4

Bake, Cool, and Serve

Transfer to a 13-by-9-inch baking dish and spread evenly. Bake on the upper middle rack until well browned on top, 40 to 45 minutes, rotating the dish halfway through. Let sit for 20 minutes before serving.

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Done!

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