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 400�F 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 325�F 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 400�F 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 400�F 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 400�F 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