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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.
Servings
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.
30 min active
cup finely chopped celery
tablespoons (1 stick) salted butter, melted
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