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

A really great stuffing recipe

Milk Street

• 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

• Also good made with vegetable stock instead of chicken broth

1. Preheat oven to 325F with racks in the upper middle and lower middle positions
2. In a bowl, toss the celery with 1 tbsp of the butter and set aside
3. 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
4. In a large bowl, combine the bread and shallot-herb paste, tossing gently
5. 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
6. At this stage, the bread mixture can be cooled, bagged, and stored for a day
7. When ready to proceed, increase the oven temperature to 400F
8. 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
9. 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.