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Herb Stuffing

  • 6servings
  • 300calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups low-sodium chicken broth

  2. 3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped

  3. 2 tablespoons olive oil or unsalted butter

  4. 2 medium yellow onions, diced

  5. 1 1/2 teaspoons kosher salt

  6. 3/4 teaspoon black pepper

  7. 2 stalks celery, diced

  8. 3/4 cup fresh flat-leaf parsley leaves, finely chopped

  9. 2 tablespoons chopped fresh dill

  10. 1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)

Instructions Jump to Ingredients ↑

  1. In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat.

  2. 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.

  3. Heat oven to 375° F.

  4. 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.

  5. 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.)

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