Traditional Stuffing8 tbsp. (1 stick) unsalted butter
2 medium onions, cut into 1/4-in. dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-in. dice (about 2 ½ cups)
1 (14-oz.) package seasoned bread stuffing cubes
½ cup fresh parsley, chopped
1 tsp. celery salt
1 tsp. dried sage, crumbled
1 tsp. dried rosemary, crushed
½ tsp. dried thyme, crumbled
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 ¼ cups hot canned turkey stock, plus ½ cup more if baking all of stuffing outside of turkey
1. In 12-in., heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-in., heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 ¼ cups hot stock.
3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish. If baking entire recipe as side dish: Preheat oven to 350º and butter 3-quart casserole or 9 X 13-in. baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
Ruby Salad >