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
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.
8
Servings
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.
2¼ hours
30 min active
Ingredients
-
1
cup finely chopped celery
-
8
tablespoons (1 stick) salted butter, melted
Directions
-
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.
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 & PRINTReviews
November 29, 2023
Best savory bread stuffing ever
Title says it all.
November 24, 2023
The Winner!
The highlight of Thanksgiving dinner. I used Better than Bouillon chicken broth that was not low sodium but the butter was salt free so it wasn’t too salty. Perfect in every way,
November 15, 2023
Best stuffing recipe ever.
You can also use these as croutons for salads. They are so fantastic that you'll forget about eating the turkey!
November 22, 2022
My favorite stuffing ever!
Making a paste for the stuffing is a game changer. It makes so much sense, and you could make many different variations.
November 22, 2022
Volume of Bread Would be Helpful
I'm preparing this now and see the 2020 request for volume of bread and the answer that a 1 1/2 pound loaf would suffice. To me, as a home cook, that's still somewhat vague since different loaves of white bread have different densities. For example, I bought a fresh white loaf from the local shop with a thick crust, which I'll remove. Is there a general guide here? 6 cups of bread? 8 cups of bread?
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
I need a volume on the 1 1/2 lbs of bread