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Easy-Bake Herbed Stuffing
2¼ hours 30 min active
Let’s face it, stuffing is basically a flavorful sponge to soak up gravy and any stray melting butter that escapes a vegetable. But mincing and sautéing the aromatics that help turn bland bread tasty is a chore. 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 chicken broth and a touch of cream before being baked to create a relatively carefree stuffing that will satisfy the even strictest traditionalists.
cup finely chopped celery
tablespoons (1 stick) salted butter, melted
01Heat 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, ¾ teaspoon salt, 1 teaspoon 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.
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Five star recipe! I made this for the first time, and it was the side dish that disappeared the fastest at my Thanksgiving feast. The flavor, texture, and seasoning level were unworldly! I made it up to Step 2 the day before the feasting, which helped tremendously. I was initially worried about the amount of Kosher salt used, and it didn't make the stuffing overly-salty at all. I used the organic, low-sodium Better-Than-Bouillon chicken base for the broth. Definitely a keeper, and will be always offered for any future feasts.
I need a volume on the 1 1/2 lbs of bread