Carol Chriss’s Stuffing

Ingredients:

• 1 1/2 lbs. hearty white sandwich bread (Arnold Country Classics White Bread), cut into 1/2-in. pieces (16 c.) (or about 10 c. dried bread)
• 8 TBSP unsalted butter, cut into 8pieces
• 2 onions, chopped fine
• 2 celery ribs, chopped fine
• 1 TBSP poultry seasoning
• 1 1/2 tsp. salt (reduce to 1 tsp. if using seasoned broth)
• 1 package of sage, chopped
• 1/2 c. parsley, chopped
• 3/4 tsp. pepper
• 2 1/2 c. – 3 c. chicken broth, to taste (adding more broth will make the stuffing wetter)

Directions:

1. Adjust oven rack to middle position and heat oven to 300 degrees. Arrange bread evenly on a rimmed baking sheet. Bake for 25 minutes. Remove sheet from oven and stir bread to redistribute. Return the sheet to the oven and continue to bake until the bread is light golden brown, 25 to 30 minutes longer. Let cool completely, then transfer to a large bowl. (Cooled bread can be stored in zipper—lock bag for up to 2 days.) Increase oven temperature to 375 degrees.
2. Melt butter in a 12-inch skillet over medium—low heat. Continue to cook, swirling pan occasionally, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Transfer 2 TBSP of browned butter to a small bowl and set aside.
3. Add onions and celery to the skillet, increase heat to medium, and cook until vegetables are soft and beginning to brown, 10 to 13 minutes. Stir in poultry seasoning, salt, pepper, sage, and parsley, and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with bread.
4. Add broth to bread mixture and fold to combine. Let sit for 10 minutes. Fold again until broth is fully absorbed. Transfer stuffing to a 13 by 9-inch baking dish and distribute evenly but do not pack down. Drizzle reserved butter evenly over top. Bake until golden brown and crisp on top, 30 to 35 minutes. Transfer the dish to a wire rack and let cool for 15 minutes. Serve.
5. TO MAKE AHEAD: Before drizzling butter over stuffing in step 4, cover the dish with aluminum foil. Refrigerate stuffing and reserved butter for up to 24 hours. When you want to bake, microwave reserved butter until melted. Remove foil, drizzle butter over stuffing, re—cover dish with foil, and bake for 15 minutes. Uncover and continue to bake until stuffing is heated through and top is golden brown, 30 to 35 minutes longer.

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Carol Chriss’s Stuffing

Recipe by RC

Ingredients

• 1 1/2 lbs. hearty white sandwich bread (Arnold Country Classics White Bread), cut into 1/2-in. pieces (16 c.) (or about 10 c. dried bread)

• 8 TBSP unsalted butter, cut into 8pieces

• 2 onions, chopped fine

• 2 celery ribs, chopped fine

• 1 TBSP poultry seasoning

• 1 1/2 tsp. salt (reduce to 1 tsp. if using seasoned broth)

• 1 package of sage, chopped

• 1/2 c. parsley, chopped

• 3/4 tsp. pepper

• 2 1/2 c. – 3 c. chicken broth, to taste (adding more broth will make the stuffing wetter)

Directions

• Adjust oven rack to middle position and heat oven to 300 degrees. Arrange bread evenly on a rimmed baking sheet. Bake for 25 minutes. Remove sheet from oven and stir bread to redistribute. Return the sheet to the oven and continue to bake until the bread is light golden brown, 25 to 30 minutes longer. Let cool completely, then transfer to a large bowl. (Cooled bread can be stored in zipper—lock bag for up to 2 days.) Increase oven temperature to 375 degrees.
• Melt butter in a 12-inch skillet over medium—low heat. Continue to cook, swirling pan occasionally, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Transfer 2 TBSP of browned butter to a small bowl and set aside.
• Add onions and celery to the skillet, increase heat to medium, and cook until vegetables are soft and beginning to brown, 10 to 13 minutes. Stir in poultry seasoning, salt, pepper, sage, and parsley, and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with bread.
• Add broth to bread mixture and fold to combine. Let sit for 10 minutes. Fold again until broth is fully absorbed. Transfer stuffing to a 13 by 9-inch baking dish and distribute evenly but do not pack down. Drizzle reserved butter evenly over top. Bake until golden brown and crisp on top, 30 to 35 minutes. Transfer the dish to a wire rack and let cool for 15 minutes. Serve.
• TO MAKE AHEAD: Before drizzling butter over stuffing in step 4, cover the dish with aluminum foil. Refrigerate stuffing and reserved butter for up to 24 hours. When you want to bake, microwave reserved butter until melted. Remove foil, drizzle butter over stuffing, re—cover dish with foil, and bake for 15 minutes. Uncover and continue to bake until stuffing is heated through and top is golden brown, 30 to 35 minutes longer.