Stuffing is honestly my favorite part of any holiday meal. Like, obviously, I will like any bread baked in butter.
Ok, I was of the opinion that Pepperidge Farm boxed stuffing is the best and superior to anyone’s gross attempts at getting fancy with oysters, fruit, sausage, or any other nonsense. I was wrong.
I got inspired by this recipe from San Francisco’ s Presidio Social Club. I simplified the recipe and it is really just bread, herbs, butter, onion, celery, and a lot of stock. When I’m cooking a huge holiday meal, the last thing I want to worry about is fussing over a side dish. The beauty of this recipe is that it can be prepared well in advance and cooked pretty much as your turkey rests. People who have tasted this say it is the best ever, when it is really as simple as a boxed stuffing.
Vegetarians – obviously use vegetable stock here.
- 2 pounds total of brioche and challah bread
- ½ pound butter
- 1 cup minced yellow onion
- 2 cups diced celery
- 2 tablespoons chopped sage
- 1 tablespoon chopped thyme
- 3 tablespoons chopped parsley
- Up to 1 quart of chicken or turkey stock
- salt + pepper
- The day before you are serving, dice the bread into nickel sized pieces and leave the crusts on
- Let the bread dry on a baking sheet in a cool area overnight
- The next day, preheat oven to 350°
- Melt the butter in a large pan or pot over medium
- Cook the onion and celery for 5 minutes or until translucent
- Add the herbs, stirring to coat evenly
- Place the onion mix in a large mixing bowl
- Add the bread cubes and flavor with a generous amount of salt + pepper
- Add the stock ¼ cup at a time while tossing after each addition, until the bread is totally saturated
- Transfer the stuffing to a 9 x 13 inch baking pan
- Cover with foil and bake 30 minutes
- Take the foil off, turn oven up to 400° and bake uncovered 15 minutes more or until crisp