Herbed Bread and Celery Stuffing

The most important element in this stuffing is the bread. This is the time to use up those small bits and pieces hiding out in the refrigerator or freezer or sitting around in bakery bags. The better the quality of bread you use, the better the final stuffing will be. We like to use a wide variety of bread for this stuffing—bits of chopped up baguette, sourdough, pumpernickel, white bread, whole wheat, ciabatta—quite literally, anything and everything we have around.

There is enough stuffing here to fill a 10-to-12-pound turkey (or several chickens) and have enough leftover to fill a good-size baking dish. The stuffing can be made several hours ahead of time, but you should never stuff a bird until just before you are ready to roast it.–Jonathan King, Jim Stott, and Kathy Gunst

LC Stale Versus Staphylococcus

A word of caution from the authors regarding what bread qualifies as “stale” and what may venture into staphylococcus breeding ground follows. Take heed. “Do keep in mind that there is a big difference between bread that has been sitting around a few days and is beginning to dry out and bread that is way past its prime; avoid any bread that is moldy or smells off.”

Herbed Bread and Celery Stuffing

• Quick Glance
• (1)
• 30 M
• 50 M
• Serves 4 to 8

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Ingredients

Directions

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Stuffing Variations

• Add 1 pound coarsely chopped shucked fresh oysters to the skillet when the celery is nearly done and cook for about 2 minutes.
• Add 1 cup toasted chopped walnuts or your favorite nuts when you add the celery.
• Add 1 cup thinly sliced peeled, fresh water chestnuts when you add the celery.
• Add 1/2 cup coarsely chopped dried cranberries, cherries, or raisins when you add the celery.
• Add 1 pound sausage meat, removed from the casing, when you add the onions to the skillet.
• Substitute cubed cornbread for regular bread.