Description
A classic holiday stuffing of toasted country bread, leeks, celery, mushrooms, sage, and homemade poultry stock, baked until golden and crisp on top. Serve with turkey, ham, or roast chicken.
Ingredients
Scale
For the stock:
- About 1 lb chicken or turkey necks, backs, wings, or giblets, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 6 cups water
For the stuffing:
- About 10 cups (1 lb) country white or French bread, cut into 3/4-inch cubes
- 6 tbsp unsalted butter, plus more for the dish
- 3 cups thinly sliced leeks
- 1 1/2 cups thinly sliced celery
- 4 to 6 oz button or wild mushrooms, sliced
- 2 tsp dried sage, or more to taste
- 1 1/2 tsp dried thyme, dried marjoram, or a combination
- 1 tsp salt
- 1/2 tsp black pepper
- 2 to 3 cups turkey, chicken, or vegetable stock
- 2 eggs
- 1/2 tsp baking powder
Instructions
- Make the stock: In a heavy pot over high heat, brown the poultry parts. Cover, reduce the heat to medium-low, and sweat for about 20 minutes, adding the onion, celery, and carrot partway through. Add the water, simmer about 30 minutes, and strain. The stock can be made 1 day ahead.
- Toast the bread: Preheat the oven to 325°F. Spread the bread cubes on 2 baking sheets and bake about 25 minutes, until crisp and lightly browned. Transfer to a large bowl. Raise the oven to 350°F and butter a 9×13-inch baking dish.
- Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the leeks, celery, and mushrooms and cook about 7 minutes, until very soft. Stir in the sage, thyme or marjoram, salt, and pepper.
- Combine: Stir the vegetables into the bread. Add stock 1 cup at a time until the mixture is moist but not soupy, usually 2 to 3 cups. Refrigerate at this point if making ahead.
- Add the eggs: Whisk the eggs with the baking powder and stir into the stuffing.
- Bake: Transfer to the prepared dish. Bake covered for 25 minutes, then uncover and bake 15 to 20 minutes more, until golden on top.
Notes
- Ramekins: Bake individual portions covered for 15 minutes, then uncovered for 10 to 15 minutes.
- Add-ins: Stir in browned sausage, oysters, dried cranberries, raisins, or extra fresh herbs.
- Make ahead: Prepare through step 4 up to 1 day ahead and refrigerate. Add the eggs just before baking and add a few minutes to the covered bake.
- Vegan: Use vegan butter, vegetable stock, and an egg replacer.
- Gluten-free: Use gluten-free bread and confirm the stock and baking powder are gluten-free.
- Dairy-free: Use plant-based butter or olive oil.
- Time-saver: With store-bought stock, total time drops to about 1 hour 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280