Herb Stuffing

Herb Stuffing
Marcus Nilsson

Serves 6-8
25
minutes
60
minutes

Ingredients

3
cups
low-sodium chicken broth
3/4
cup
(1 ounce) dried porcini mushrooms, roughly chopped (optional)
2
tablespoons
olive oil or unsalted butter
2
medium yellow onions, diced
1 1/2
teaspoons
kosher salt
3/4
teaspoon
black pepper
2
stalks celery, diced
3/4
cup
fresh flat-leaf parsley leaves, finely chopped
2
tablespoons
chopped fresh dill
1 1/2
baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)

Directions

  1. In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat. Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.
  2. Heat oven to 375° F. Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey (see Tip below).
  3. Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)

 

 

Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 21 %
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 1,071 mg
  • Carbohydrate 50 g
  • Fiber 3 g
  • Sugar 5 g
  • Protein 9 g
What does this mean? See Nutrition 101.