It's actually safer to bake a stuffing outside of poultry, in a separate pan. You can also make it ahead of time, which is a nice perk. Serves six.
Things You'll Need
- 9 c. day-old bread cut into 1/2-inch cubes
- 1 tsp. salt
- 2 large eggs
- 1 large peeled and chopped red onion
- 2 large ribs chopped celery
- pepper to taste
- 1/2 c. chopped pecans
- 4 tbsp. unsalted butter
- 1/4 tsp. celery seed
- 3 c. chicken stock
- Chef's Knives
- Aluminum Foil
- Mixing bowls
- 9-by-13 Inch Baking Dishes
Preheat oven to 350 degrees F.
Put bread cubes in a large mixing bowl.
Melt butter in a 10-inch frying pan over medium heat. Add celery and onion and cook until soft, about four minutes.
Add celery and onion mixture to bread cubes.
Add celery seed, eggs, chicken stock, salt, pepper and pecans to bread cubes.
Toss well with your hands and place in a buttered 9-by-13-inch baking dish.
Cover with aluminum foil and bake 20 minutes.
Raise oven temperature to 400 degrees F, remove foil and bake another 20 minutes or until the top of the stuffing is browned and crisp.
Tips & Warnings
- When making this stuffing to accompany a turkey, put it in the oven when the turkey has about 20 minutes of roasting time left. When you remove the turkey from the oven, increase the heat and uncover the dressing to finish the baking process.
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