As a kid I always remembered stuffing being exactly that – a mixture of vegetables, herbs, and bread pieces being stuffed into a turkey and then served along side the carved bird for a Thanksgiving feast. Over the years I have tried many different renditions and many different recipes never quite settling on on that I found really worthy of celebration. That is until now. This recipe which I have adapted from my favorite go-to website, Cook’s Illustrated, is exactly what I had always been looking for. It has that familiar festive Thanksgiving flavor, is easy to make, does not involve “stuffing” the bird, and has both moistness and crunchiness that makes the perfect combination. I hope that you enjoy this recipe as much as I do and if I don’t talk to you before the big day – Happy Thanksgiving!
Rustic Bread Stuffing
Adapted from Cook’s Illustrated
Serves 6 to 8
TIME 1½ hours
INGREDIENTS
3 tablespoons unsalted butter
2 baguettes (10 ounces each), bottom crust and ends trimmed and discarded
3 tablespoons extra-virgin olive oil
2 cups chicken broth
1 tablespoon dried rubbed sage
1 tablespoon dried parsley
3 celery ribs, cut into 1/2-inch pieces
1 teaspoon salt
¼ teaspoon pepper
2 large onions, cut into 1/2-inch pieces
½ cup dried cranberries
¼ cup walnuts, toasted and chopped coarse
INSTRUCTIONS
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon butter and set aside. Tear baguettes into bite-size pieces (you should have about 12 cups) and spread into even layer on rimmed baking sheet. Drizzle with oil and toss with spatula until oil is well distributed. Toast in oven for 5 minutes.
2. While baguette pieces are toasting, heat chicken broth over low heat in a medium pot until warm. Stir in dried sage and parsley allowing them to soften and steep.
3. Stir bread, then continue to toast until edges are lightly browned and crisped, about 5 minutes longer. Transfer sheet to wire rack.
4. Drizzle flavored broth over bread and stir to combine.
5. Melt remaining 2 tablespoons butter in 10-inch skillet over medium heat. Add celery, salt, and pepper. Cook, stirring frequently, until celery begins to soften, 3 to 5 minutes. Add onions and cook until vegetables are soft but not browned, about 8 minutes. Add cranberries and cook until fragrant, about 1 minute.
6. Add vegetable mixture to bread and toss with spatula until well combined. Transfer stuffing mixture to prepared dish and spread into even layer. Bake for 20 minutes. Stir with spatula, turning crisp edges into middle, and spread into even layer. Continue to bake until top is crisp and brown, about 10 minutes longer. Sprinkle with walnuts, and serve.