Gayle's Recipes

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====== Herbed Stuffing ====== 

Tags: [[holiday]] - [[vegetarian]] - [[thanksgiving]] - [[side]] \\ 
Active Time: 30 minutes\\ 
Passive Time: 2 hours \\ 
Serves: 8 \\

====Description====
A really great stuffing recipe

====Source====
[[https://www.177milkstreet.com/recipes/classic-herbed-stuffing|Milk Street]]

====Ingredients====
  *Celery: 1 cup, finely chopped
  *Salted butter: 4 oz, melted, divided \\ \\ 
  *Shallots: 8 oz, peeled
  *Sage: 1/3 cup, lightly packed
  *Thyme: 2 tbsp, lightly packed
  *Kosher salt: 1/2 tbsp
  *Black pepper: 1 tsp  \\ \\ 
  *Sturdy white sandwich bread: 1.5 lbs, cut into 3/4 inch cubes \\ \\ 
  *Low sodium chicken broth: 3 cups
  *Heavy cream: 1/2 cup
  *Flat leaf parsley: 1/2 cup, chopped

====Notes====
  *Also good made with vegetable stock instead of chicken broth

====Instructions====
  -Preheat oven to 325F with racks in the upper middle and lower middle positions
  -In a bowl, toss the celery with 1 tbsp of the butter and set aside
  -In a food processor, combine shallots, sage, thyme, salt, 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
  -Fold in the celery then divide the mixture between 2 rimmed baking sheets. Bake until the celery is tender and the bread is crisp and golden, 50 - 60 minutes, stirring the bread and switching and rotating the pans halfway through. Let cool slightly
  -At this stage, the bread mixture can be cooled, bagged, and stored for a day
  -When ready to proceed, increase the oven temperature to 400F
  -Transfer the bread mixture to a large bowl, scraping any browned bits off the sheet pans. Fold in the broth, cream, and parsley. Let sit for 10 minutes, stirring occasionally
  -Transfer to a 13 x 9 inch baking dish and spread evenly. Bake on the upper middle rack until well browned on top, 40-45 minutes, rotating the dish halfway through. Let sit 20 minutes before serving.

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