Basic Stuffing and Variations

12 cups bread cubes (1/2" size)
2 cups chopped onion
1 cup chopped celery
6 tablespoons butter
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 cups chicken broth

In a preheated 400ºF oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened.

Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.

Transfer to baking dish and bake in.

Bake at 325ºF for 20 minutes until heated through and crust forms on top.


VARIATIONS:

Oyster-bacon Stuffing

12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)
1/2 pound bacon
2 cups chopped onion
1 cup chopped celery
24 oysters, shucked and chopped
2/3 cups fresh parsley
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups chicken broth

In a preheated 400ºF oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, cook the bacon over moderately low heat, stirring, until crisp.

Transfer with slotted spoon to paper towels to drain. Pour off all but about 4 tablespoons of fat, cook onions and celery in bacon fat over medium heat for 3 minutes or until softened.

Transfer to a bowl and add bread cubes, oysters, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

Cornbread Stuffing
12 cups 1/2-inch cubes cornbread (about 1 pound)
1/2 pound andouille, cut into 1/3-inch pieces
2 cups chopped onion
1 cup chopped celery
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups chicken broth

In a preheated 400ºF oven toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, cook the sausage over moderately low heat, stirring, until cooked through. Add onions and celery and cook for 3 minutes or until softened.

Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

Apple-Pecan Stuffing
12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)
1/2 cup butter
2 cups chopped onion
1 cup chopped celery
2 Golden Delicious apples, peeled, cut into 1/2-inch dice
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup chopped roasted pecans
1 1/2 cups chicken broth

In a preheated 400ºF oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, melt 6 tablespoons butter and cook onion and celery over medium heat for 3 minutes or until softened.

In another skillet, melt remaining 2 tablespoons butter, add apples, and saute until softened.

Transfer onion mixture, apples, bread cubes, herbs, salt, pepper, pecans, and chicken broth. Toss well and adjust seasoning and bake.

Yield: 12 servings

Source of Recipe: Gourmet Magazine