Dried Fruit and Nut Stuffing - makes about 6 cups - 10-12 servings
Published November 1, 2009. From Cook's Illustrated.
Published November 1, 2009. From Cook's Illustrated.
Ingredients
1 ½ pounds wheat bread, cut into 1/4-inch cubes (about 6 cups)
2 tablespoons unsalted butter , plus extra for baking dish
4 medium onion, chopped fine (about 4 cups)
2 celery ribs , chopped fine (about 1/2 cup)
1 1/2 tsp kosher salt and 1/2 tsp ground black pepper
1 tablespoons minced fresh thyme leaves
1 ½ teaspoon minced fresh marjoram leaves
1 ½ teaspoon minced fresh sage leaves
½ cup raisins
½ cup dried apples , chopped fine
¾ cups low-sodium chicken broth
1 large egg + 1 egg white
1 ½ pounds wheat bread, cut into 1/4-inch cubes (about 6 cups)
2 tablespoons unsalted butter , plus extra for baking dish
4 medium onion, chopped fine (about 4 cups)
2 celery ribs , chopped fine (about 1/2 cup)
1 1/2 tsp kosher salt and 1/2 tsp ground black pepper
1 tablespoons minced fresh thyme leaves
1 ½ teaspoon minced fresh marjoram leaves
1 ½ teaspoon minced fresh sage leaves
½ cup raisins
½ cup dried apples , chopped fine
¾ cups low-sodium chicken broth
1 large egg + 1 egg white
Instructions
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until edges have dried but center is slightly moist (cubes should yield to pressure), about 15 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 400 degrees.
2. While bread dries, heat 2 tablespoons butter in 12-inch skillet over medium-high heat; when foaming subsides, add onion, celery, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture, raisins, dried apples, walnuts to bowl. (If making one day ahead: put the stuffing in one large glass bowl and wrap tightly with plastic. Put bread crumbs in a separate container – can be made 24 hours before baking)
3. DAY OF: Let the stuffing stand at room temperature for 30 minutes . While turkey rests, set oven temperature to 400 degrees. Add 1/2 cup broth and toss gently until evenly moistened. Whisk eggs and remaining 1/4 cup broth together in small bowl. Pour egg mixture over stuffing and toss to combine, breaking up any large chunks; spread in buttered 2 qt. baking dish. Bake until stuffing registers 165 degrees and top is golden brown, about 15 - 20 minutes. Make sure the stuffing register 165 degrees. My stuffing was golden brown on top but it did not register 165 after 15 minutes.
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until edges have dried but center is slightly moist (cubes should yield to pressure), about 15 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 400 degrees.
2. While bread dries, heat 2 tablespoons butter in 12-inch skillet over medium-high heat; when foaming subsides, add onion, celery, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture, raisins, dried apples, walnuts to bowl. (If making one day ahead: put the stuffing in one large glass bowl and wrap tightly with plastic. Put bread crumbs in a separate container – can be made 24 hours before baking)
3. DAY OF: Let the stuffing stand at room temperature for 30 minutes . While turkey rests, set oven temperature to 400 degrees. Add 1/2 cup broth and toss gently until evenly moistened. Whisk eggs and remaining 1/4 cup broth together in small bowl. Pour egg mixture over stuffing and toss to combine, breaking up any large chunks; spread in buttered 2 qt. baking dish. Bake until stuffing registers 165 degrees and top is golden brown, about 15 - 20 minutes. Make sure the stuffing register 165 degrees. My stuffing was golden brown on top but it did not register 165 after 15 minutes.
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