Garlic and tomato pasta is simple and light. For a fantastic main dish, the sauce can also be combined with cooked chicken breast portions or shrimp.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 8 cups cubed day-old white French bread, dried
- 1 ½ sticks unsalted butter, divided
- 1 large yellow onion, diced
- 1 ½ cups diced celery
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons dried sage
- ½ teaspoon dried thyme leaves
- 2 ½ cups turkey broth
- ½ cup chopped fresh Italian parsley
- 1 tablespoon minced fresh rosemary
- 1 large egg, beaten
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
Instructions
- Add dry bread cubes to a large mixing bowl and set aside.
- Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
- Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until bread is evenly saturated.
- Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
- Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
- Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula’s worth at a time.
- Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
- Transfer to a casserole dish or serving plate.
- You can use chicken broth instead of turkey.
- The top can be broiled for 1 minute for a deeper browning, but be careful not to burn.
- If you want your stuffing to be more wet and pudding-like, add more broth and don’t toss or break it up as much. Once you transfer it to the casserole or serving dish, press it down so it compacts.
Reviews
I made this stuffing for Easter dinner, magnifico, superb recipe.
My family lost their minds over this stuffing. My youngest son who has never tried stuffing, couldn’t get enough of this. I would say that it was everyone’s favorite dish. I was reluctant to try this recipe as there were no reviews of it prior to Thanksgiving. I took a leap of faith and am so glad I did. This is crazy good. The flavor reminds me of my aunt’s Pennsylvania Dutch potato filling, only with bread. The only change I made was using organic white bread instead of French bread. Next year I’m going to double the recipe because it’s almost gone the next day!
Easy peasy and yummy for a dummy. It would be cool if when you say 1/2 stick of butter, you also add weight since some folks don’t live in the USA and butter doesn’t come in USA sticks. I pretended I was cooking and interpreted the amount of onion to match the amount of celery instead of guessing what a large onion is. Peace out!
If I could give it ten stars I would. FINALLY I made a good dressing!! I have tried so many recipes. What I also love about chef John is he explains WHY you do the things you do to make a tasty dish. Eg, using dried bread crumbs and how browning it enhances taste and texture. I am throwing all the other recipes out!!