Yield: 10 servings
Measure | Ingredient |
---|---|
1 \N | Stick unsalted butter |
1 medium | Onion, finely chopped |
2 \N | Celery ribs with leaves, finely chopped |
2 teaspoons | Salt |
1 teaspoon | Dried thyme |
1 teaspoon | Dried rosemary |
1 teaspoon | Crumbled dried sage |
1 teaspoon | Freshly ground pepper |
½ teaspoon | Dried savory |
8 cups | Stale French bread, cut into 1-inch cubes |
⅓ cup | Chopped fresh parsley |
1 cup | Canned chicken stock |
Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until the onion is softened, 4 to 5 minutes. Transfer the vegetables to a large bowl.
Add the bread cubes, parsley, and ½ cup stock and mix well. Preheat oven to 350F. Place stuffing in a buttered 9-by-13-inch baking dish.
Drizzle another ½ cup of stock over the stuffing and cover the dish with aluminum foil. Bake until heated through, 35 to 45 minutes. For a crusty top, remove the foil halfway through baking time.
Makes 10 cups.
Posted by Stephen Ceideberg; December 13 1991.